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Jamaican cuisine is celebrated for its vibrant flavors and unique ingredients, making it a culinary treasure that captivates food lovers around the world. Among the myriad of dishes that reflect this rich culture, Jamaican Shrimp Pasta stands out as a delightful fusion of traditional Jamaican flavors and classic Italian pasta. This creamy delight marries the richness of coconut milk with bold spices typical of Jamaican cooking, creating a dish that is at once comforting and exciting.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the tropical flavors of Jamaica with this creamy shrimp pasta recipe! In just 30 minutes, you can create a bowl of delicious fettuccine or linguine paired with succulent shrimp, vibrant bell peppers, and a rich coconut cream sauce. Seasoned with spices for a hint of heat and finished with a splash of lime juice, this dish is perfect for a quick weeknight dinner or a special occasion. Garnish with fresh parsley and Parmesan for the ultimate treat!

Ingredients
  

8 oz fettuccine or linguine

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 medium onion, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tsp allspice

1 tsp paprika

1/2 tsp cayenne pepper (adjust for spice level)

1 cup coconut milk

1/2 cup heavy cream

2 tbsp lime juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

      Add Bell Peppers: Stir in the sliced red and green bell peppers. Sauté for another 3-4 minutes until the peppers are tender.

        Season the Shrimp: Add the shrimp to the skillet. Sprinkle with allspice, paprika, cayenne pepper, salt, and pepper. Cook for about 3-4 minutes, or until the shrimp turns pink and is cooked through.

          Make the Sauce: Pour in the coconut milk and heavy cream. Stir well and let it simmer for 5-7 minutes, allowing the sauce to thicken. If it becomes too thick, gradually add some reserved pasta water until desired consistency is achieved.

            Combine Pasta and Sauce: Stir the cooked pasta into the skillet with the shrimp and sauce. Add lime juice for a zesty kick and mix until the pasta is well coated.

              Garnish and Serve: Serve the creamy shrimp pasta hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings