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Mix everyday ingredients into a vibrant Jamaican shrimp pasta blending smooth coconut sauce with zesty seasoned shrimp. This quick 30-minute meal brings Caribbean tastes through juicy shrimp, flavorful jerk spices, and velvety coconut sauce. Every bite delivers waves of flavor from juicy seafood to tropical creamy goodness.
While trying out different island dishes, I stumbled on this perfect mix that brings together cozy comfort food with tropical Caribbean tastes.
Key Components
- Big shrimp: Go with fresh or defrosted for the juiciest result
- Coconut milk: Choose the rich, full-fat kind for the creamiest sauce
- Jerk seasoning: Brings that real Caribbean kick
- Fresh lime: Gives that zingy citrus pop
- Good pasta: Grabs onto that creamy sauce perfectly
Full Ingredients List (Feeds 4)
- 1 pound big shrimp, shells and veins removed
- 8 ounces fettuccine or linguine
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 2 cloves garlic, finely chopped
- 1 bell pepper, cut into small cubes
- 1 can (14 ounces) coconut milk
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped up
- Lime wedges on the side
Cooking Instructions
- Get The Pasta Ready:
- Fill a big pot with salted water and bring it to a boil. Cook your pasta until it's still a bit firm (8-10 minutes), and save 1 cup of the cooking water.
- Cook The Flavor Base:
- Warm the oil in a big pan over medium heat. Cook the onion for 3-4 minutes until it turns clear. Throw in garlic and bell pepper, cook another 2-3 minutes.
- Handle The Shrimp:
- Turn up the heat to medium-high. Toss in shrimp with jerk seasoning, salt, and pepper. Cook for 3-4 minutes until they turn pink.
- Mix Up The Sauce:
- Add the coconut milk and squeeze in lime juice. Let it bubble gently for 3-5 minutes until it thickens a bit.
- Put It All Together:
- Drop the pasta into the pan and mix it around gently. Splash in some pasta water if it needs to be looser.
- Get The Texture Right:
- Keep cooking until the sauce covers all the pasta evenly, and adjust the seasoning if needed.
- Finish It Off:
- Sprinkle cilantro on top and put lime wedges on the side.
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My friend who taught me Caribbean cooking always told me the trick to amazing shrimp pasta is finding that sweet spot where spicy and creamy work together, not against each other.
Pairing Ideas
Make your meal a complete Caribbean experience with tasty sides and extras. Try adding a fresh tropical salad with chunks of mango and avocado. Don't forget some crusty bread or garlic toast for soaking up that yummy sauce. When hosting friends, use wide, shallow bowls and top with extra cilantro and colorful peppers. A cool glass of Pinot Grigio or Sauvignon Blanc goes perfectly with this dish.
Tasty Twists
Switch things up with this flexible recipe by trying different proteins and add-ins. Swap shrimp for chicken chunks or white fish, or go meat-free with chickpeas instead. Add a spoonful of cream cheese for extra richness, or toss in whatever veggies are in season. Make it hotter with scotch bonnet peppers or dial back the jerk seasoning for milder flavor. Can't do gluten? Serve it over rice or quinoa instead.
Keeping Leftovers
Keep everything tasting great by storing pasta and sauce in different containers when possible. Use airtight containers and eat within three days, keeping pasta separate from the sauce. When warming up, add a splash of coconut milk to bring back the creaminess. For the best results, make fresh pasta when eating the leftover sauce. I wouldn't freeze the whole dish, but you can freeze just the sauce on its own.
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Final Thoughts
This Jamaican shrimp pasta has become my favorite for quick but impressive dinners. It's pretty simple to make, but paying attention to cooking times and seasoning makes all the difference in creating a meal that feels like a Caribbean getaway. Just remember, getting your ingredients ready properly and building the sauce carefully will give you perfect results every time.
Frequently Asked Questions
- → How can I make it spicier?
- Toss in extra jerk spice or chop up scotch bonnet peppers for real heat.
- → What works instead of coconut milk?
- Go for heavy cream instead, though it won’t be as tropical. Light coconut milk’s also good.
- → Can I pick a different type of pasta?
- Sure, long styles like fettuccine, linguine, or spaghetti taste great here.
- → How do I make it richer?
- Stir in mascarpone or cream cheese for a silkier sauce.
- → Is it okay to add more veggies?
- Totally! Spinach, cherry tomatoes, or any colorful veg make a great combo.