Go Back
Jamaican cuisine is a vibrant tapestry of flavors, colors, and cultural influences, known for its bold spices and fresh ingredients. It thrives on the principle of using what the land and sea provide, resulting in dishes that are both hearty and refreshing. Among the culinary gems that Jamaica has to offer, one dish stands out for its unique fusion of Caribbean and Italian influences: Jamaican Shrimp Pasta. This dish harmoniously blends the rich, creamy goodness of traditional pasta with the zestful flavors of Jamaican cooking, creating an unforgettable dining experience that transports your taste buds to a tropical paradise.

Jamaican Shrimp Pasta: A Creamy Delight

Treat yourself to a taste of the Caribbean with this creamy Jamaican Shrimp Pasta! Perfectly cooked fettuccine is tossed with succulent shrimp, vibrant bell peppers, and a rich coconut cream sauce infused with jerk seasoning for a flavor explosion. This dish is quick to prepare, making it an ideal weeknight dinner. Top it off with fresh cilantro and a squeeze of lime for a burst of freshness. Dive into this delicious fusion of flavors that will transport your taste buds to a tropical paradise!
Print Recipe Pin Recipe

Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup coconut milk

1/2 cup heavy cream

1 tbsp Jamaican jerk seasoning

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Optional: sliced scallions for garnish

Instructions
 

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

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onions, sautéing until the onions are translucent, about 2-3 minutes.

      Add Bell Peppers & Shrimp: Stir in the sliced red and green bell peppers followed by the jerk seasoning. Cook for another 2-3 minutes until the peppers begin to soften. Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes.

        Create the Sauce: Pour in the coconut milk and heavy cream, stirring to combine. Allow the mixture to simmer for 5 minutes until it thickens slightly. If too thick, add reserved pasta water a little at a time to reach desired consistency.

          Combine Pasta & Finish: Add the cooked fettuccine to the skillet and toss well to coat in the creamy sauce. Season with salt, pepper, and lime juice to taste.

            Serve: Plate the Jamaican shrimp pasta and garnish with fresh cilantro and thinly sliced scallions if desired. Enjoy your creamy, flavorful dish!

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