Embark on a vibrant culinary adventure with this Jamaican Shrimp Pasta, a dish that effortlessly blends the comforting familiarity of pasta with the bold, zesty flavors of the Caribbean. This recipe is your passport to a weeknight meal that’s both incredibly easy to prepare and bursting with tropical sunshine, perfect for anyone seeking a quick yet impressive dish.
Key Ingredients for Jamaican Shrimp Pasta
- 12 ounces linguine or fettuccine pasta
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 scotch bonnet pepper, finely minced (seeds and membranes removed for less heat, or leave them in for a spicier kick)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons fresh lime juice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for serving
How to Make Jamaican Shrimp Pasta
This Jamaican Shrimp Pasta is a delightful journey from pan to plate, ready in under 30 minutes! Its simplicity belies the explosion of vibrant, tropical flavors, where succulent shrimp mingle in a luscious, creamy coconut sauce infused with scotch bonnet heat and aromatic spices. This is a weeknight wonder that feels like a Caribbean vacation.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
- Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
- Add Garlic and Peppers: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced red and yellow bell peppers and the minced scotch bonnet pepper. Cook, stirring occasionally, until the peppers are tender-crisp, about 5-8 minutes.
- Create the Sauce Base: Pour in the full-fat coconut milk and chicken broth (or vegetable broth). Stir in the dried thyme and ground allspice. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld.
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed.
- Add the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp evenly. Cook for 3-5 minutes, or until the shrimp are pink and opaque and just cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together gently until the pasta is well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency.
- Finish and Serve: Stir in the chopped fresh cilantro and fresh lime juice. Toss one last time. Taste and adjust seasoning with salt, pepper, and more lime juice if desired.
- Garnish and Enjoy: Serve the Jamaican Shrimp Pasta immediately in bowls. Garnish with extra chopped cilantro and an optional sprinkle of grated Parmesan cheese for an extra layer of flavor.
Why You’ll Love This Jamaican Shrimp Pasta
Get ready to fall head over heels for this Jamaican Shrimp Pasta! Its star feature is undoubtedly the incredibly rich and creamy coconut-lime sauce, infused with a delightful warmth from the scotch bonnet pepper that dances on your palate. This isn’t just delicious; it’s a budget-friendly powerhouse, allowing you to recreate a restaurant-quality Caribbean experience right in your own kitchen for a fraction of the cost of dining out, making it a smart choice for both your wallet and your taste buds.
What truly sets this dish apart are the layers of flavor – the sweet bell peppers, the subtle allspice notes, and the bright burst of fresh cilantro and lime that cut through the richness. It’s a delightful departure from your average pasta dish, offering a more complex and exotic taste profile than, say, a classic Alfredo. So, ditch the takeout menu and whip up this taste of the tropics tonight; your taste buds will thank you!
Storing and Reheating Tips
Leftover Jamaican Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the pasta has cooled completely before sealing the container.
When you’re ready to reheat, there are a few methods for optimal enjoyment:
- Stovetop Method (Recommended): This is the best way to preserve the texture of the sauce and pasta. Gently heat a skillet over medium-low heat. Add the leftover pasta and a tablespoon or two of water or broth to loosen the sauce. Stir gently until heated through. Avoid high heat, as this can make the shrimp rubbery and the sauce oily.
- Microwave Method: For a quick reheat, place the desired portion in a microwave-safe dish. Cover loosely with a paper towel or microwave-safe lid. Heat on 50% power for 1-2 minutes, stirring halfway through, until heated through. Be cautious not to overheat.
Freezing: While this dish is best enjoyed fresh, you can freeze it if needed. Allow the pasta to cool completely and portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating using the stovetop method for best results.
Final Thoughts
This Jamaican Shrimp Pasta is a vibrant celebration of Caribbean flavors that promises to be a new weeknight favorite. Its ease of preparation and stunning taste make it an absolute must-try for any pasta lover seeking an exciting culinary escape. Give it a go, and let the tropical sunshine fill your kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Jamaican Shrimp Pasta
Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.12 ounces linguine or fettuccine pasta
- Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.2 tablespoons olive oil, 1 medium yellow onion, finely chopped
- Add Garlic and Peppers: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced red and yellow bell peppers and the minced scotch bonnet pepper. Cook, stirring occasionally, until the peppers are tender-crisp, about 5-8 minutes.3 cloves garlic, minced, 1 red red bell pepper, thinly sliced, 1 yellow yellow bell pepper, thinly sliced, 1 scotch bonnet pepper, finely minced
- Create the Sauce Base: Pour in the full-fat coconut milk and chicken broth (or vegetable broth). Stir in the dried thyme and ground allspice. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld.1 (13.5 ounce) can full-fat coconut milk, 1/2 cup chicken broth or vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon ground allspice
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed.Salt and freshly ground black pepper
- Add the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp evenly. Cook for 3-5 minutes, or until the shrimp are pink and opaque and just cooked through. Be careful not to overcook the shrimp, as they can become tough.1.5 pounds large shrimp, peeled and deveined
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together gently until the pasta is well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency.12 ounces linguine or fettuccine pasta
- Finish and Serve: Stir in the chopped fresh cilantro and fresh lime juice. Toss one last time. Taste and adjust seasoning with salt, pepper, and more lime juice if desired.1/4 cup fresh cilantro, chopped, 2 tablespoons fresh lime juice, Salt and freshly ground black pepper
- Garnish and Enjoy: Serve the Jamaican Shrimp Pasta immediately in bowls. Garnish with extra chopped cilantro and an optional sprinkle of grated Parmesan cheese for an extra layer of flavor.1/4 cup fresh cilantro, chopped, 1/4 cup grated Parmesan cheese