Creamy Jamaican Shrimp Pasta is a vibrant, flavorful dish that brings a taste of the Caribbean to your dinner table with minimal effort, making it a weeknight-friendly meal that’s both impressive and incredibly satisfying.
Key Ingredients for Creamy Jamaican Shrimp Pasta
- 1 pound linguine or fettuccine pasta
- 1.5 pounds large shrimp, peeled and deveined, tails on or off (your preference)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon Jamaican jerk seasoning (adjust to your spice preference)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup heavy cream (optional, for extra richness)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- Juice of 1/2 lime
- Salt and freshly ground black pepper, to taste
How to Make Creamy Jamaican Shrimp Pasta
Get ready for a wonderfully easy and incredibly satisfying meal! This Creamy Jamaican Shrimp Pasta comes together in under 40 minutes, offering a delightful dance of spice and creaminess that will truly impress. The star of the show is the succulent shrimp enveloped in a rich, flavor-packed sauce, promising a delicious escape right in your own kitchen – perfect for any night of the week.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.
- Sauté Aromatics and Peppers: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic, sliced red bell pepper, and sliced green bell pepper. Cook for another 5–7 minutes, stirring frequently, until the peppers are tender-crisp.
- Add Spices: Stir in the dried thyme, Jamaican jerk seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This blooming of the spices will intensify their flavor.
- Cook the Shrimp: Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the prepared shrimp in a single layer. Season the shrimp with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Create the Creamy Sauce: Pour the full-fat coconut milk into the skillet with the shrimp and vegetables. Bring to a gentle simmer, stirring to combine all the flavors. If using, stir in the heavy cream. Reduce the heat to low and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly.
- Incorporate Cheese and Lime: Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Add the fresh lime juice and stir. Taste the sauce and season with additional salt and freshly ground black pepper as needed.
- Combine and Serve: Add the drained pasta to the skillet with the sauce, shrimp, and vegetables. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Garnish and Enjoy: Serve the Creamy Jamaican Shrimp Pasta immediately in bowls. Garnish generously with fresh chopped cilantro and extra grated Parmesan cheese.
Why You’ll Love This Creamy Jamaican Shrimp Pasta
You’ll fall head over heels for this Creamy Jamaican Shrimp Pasta because it’s a flavor explosion in every bite! Imagine succulent shrimp swimming in a rich, velvety sauce infused with the irresistible warmth of Jamaican jerk seasoning – it’s a taste sensation that transports you straight to a tropical paradise. Plus, by whipping this up in your own kitchen, you’re saving a significant chunk of change compared to a restaurant meal, all while enjoying a dish that’s far more vibrant and personal. The bright pops of fresh cilantro and the zesty hint of lime cut through the creaminess, creating a perfectly balanced, unforgettable meal that’s a delightful departure from your average alfredo or marinara. Forget those bland, predictable pasta dishes; this Jamaican-inspired creation is a culinary adventure waiting to happen.
This dish is incredibly versatile, making it a go-to for any occasion, whether it’s a quick weeknight dinner or a lively gathering with friends. The ease of preparation means you get maximum flavor with minimal stress, leaving you more time to enjoy your company (or simply savor every delicious forkful!). We’re confident that once you try this Creamy Jamaican Shrimp Pasta, it will quickly become a staple in your recipe rotation. Don’t wait – gather your ingredients and bring a taste of the tropics home tonight!
Storing and Reheating Tips
Storing and reheating this delicious Creamy Jamaican Shrimp Pasta is straightforward, ensuring you can enjoy it again with minimal fuss.
- Refrigeration: Allow the pasta to cool completely before storing. Transfer any leftovers to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating on the Stovetop: This is the preferred method for best results. Gently reheat the pasta in a skillet over medium-low heat. Add a splash of water or milk if the sauce appears too thick. Stir occasionally until heated through.
- Reheating in the Microwave: Place a portion of the pasta in a microwave-safe dish. Cover loosely and heat on 50% power in 30-second intervals, stirring between each, until warmed through. Be mindful not to overcook, especially the shrimp.
- Freezing: While not ideal for the sauce’s creaminess, you can freeze this dish. Pack cooled leftover pasta into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Note that the texture of the shrimp might change slightly after freezing.
Final Thoughts
This Creamy Jamaican Shrimp Pasta truly offers an exotic yet approachable culinary experience that’s perfect for any home cook. Dive into its vibrant flavors and creamy texture, and we promise you’ll be making this delightful dish again and again. Give it a try – your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Jamaican Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil over high heat. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.1 pound linguine or fettuccine pasta
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic, sliced red bell pepper, and sliced green bell pepper. Cook for another 5–7 minutes, stirring frequently, until the peppers are tender-crisp.2 tablespoons olive oil, divided, 1 large yellow onion, finely chopped, 4 cloves garlic, minced, 1 red bell pepper, seeded and thinly sliced, 1 green bell pepper, seeded and thinly sliced
- Stir in the dried thyme, Jamaican jerk seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This blooming of the spices will intensify their flavor.1 teaspoon dried thyme, 1 teaspoon Jamaican jerk seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the prepared shrimp in a single layer. Season the shrimp with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough.1.5 pounds large shrimp, peeled and deveined, 2 tablespoons olive oil, divided, Salt and freshly ground black pepper
- Pour the full-fat coconut milk into the skillet with the shrimp and vegetables. Bring to a gentle simmer, stirring to combine all the flavors. If using, stir in the heavy cream. Reduce the heat to low and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly.1 (13.5 ounce) can full-fat coconut milk, 1/4 cup heavy cream
- Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Add the fresh lime juice and stir. Taste the sauce and season with additional salt and freshly ground black pepper as needed.1/2 cup grated Parmesan cheese, 1/2 lime juice of, Salt and freshly ground black pepper
- Add the drained pasta to the skillet with the sauce, shrimp, and vegetables. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound linguine or fettuccine pasta
- Serve the Creamy Jamaican Shrimp Pasta immediately in bowls. Garnish generously with fresh chopped cilantro and extra grated Parmesan cheese.2 tablespoons fresh cilantro, chopped, 1/2 cup grated Parmesan cheese