This Jamaican Shrimp Pasta is a vibrant and creamy dish featuring tender shrimp infused with Caribbean spices, tossed in a luscious, coconut-cream sauce with pasta. It’s a delightful fusion of island flavors and comfort that’s ready in under 30 minutes.

Why You’ll Love This Recipe

I adore how this recipe marries rich creaminess with bold Jamaican seasonings—jerk-style spices, warm allspice, and a hint of heat—all wrapped up in a silky pasta sauce. It’s exotic enough to feel special yet easy enough for a weeknight, and the tropical flavors always brighten my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Pasta (penne, fettuccine, or your favorite)
Olive oil or butter
Onion, finely chopped
Garlic, minced
Jamaican jerk seasoning (store-bought or homemade blend)
Ground allspice (optional for extra depth)
Coconut milk or heavy cream
Chicken broth or stock
Lime juice
Fresh cilantro or parsley, chopped
Salt and pepper to taste
Optional garnish: sliced scallions or extra lime wedges

Directions

I cook the pasta according to package instructions until al dente, reserving about ½ cup of pasta water before draining.
I season the shrimp with jerk seasoning, salt, pepper, and a pinch of ground allspice for added warmth.
I heat oil or butter in a large skillet over medium-high heat, then sear the shrimp 2–3 minutes per side until pink and just cooked. I remove the shrimp and set them aside.
In the same skillet, I sauté onion until soft, then stir in garlic and cook until fragrant.
I pour in chicken broth and coconut milk (or cream), scraping up any browned bits, and bring the mixture to a gentle simmer.
I let the sauce reduce for a few minutes until slightly thickened, then stir in lime juice and adjust seasoning if needed.
I return the shrimp to the pan along with the cooked pasta. I toss everything together, adding pasta water to achieve the perfect creamy consistency.
I finish by sprinkling chopped cilantro (or parsley), garnish with scallions and extra lime wedges, and serve hot.

Servings and Timing

This recipe serves 4 people.

Prep time: ~10 minutes (shrimp, pasta, and aromatics)
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Spicy Boost: I add finely chopped Scotch bonnet or habanero pepper, or a splash of hot sauce to the sauce.
Veggie Version: I stir in sliced bell pepper or spinach near the end for color and nutrition.
Lighter Sauce: I substitute coconut milk for light coconut milk or half-and-half.
Tropical Twist: I add diced mango or pineapple in the last minute for sweet contrast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm it in a skillet over medium-low heat, adding a splash of cream, broth, or the reserved pasta water to refresh the sauce. Microwaving works too—just add a bit of liquid before heating.

FAQs

What type of pasta works best?

I find penne or fettuccine works beautifully because they hold onto the creamy sauce and bits of shrimp well.

Can I use frozen shrimp?

Yes—I thaw and pat them dry before seasoning and cooking. They cook just as well once they’re fully thawed.

How spicy is this dish?

It has a gentle heat from the jerk seasoning. I adjust the spice by choosing mild or hot blends, or by adding extra peppers or hot sauce.

Can I make this gluten-free?

Certainly—I use gluten-free pasta and ensure any jerk seasoning blend is gluten-free.

Can I prep ahead?

Absolutely—I prepare the sauce ahead and refrigerate. When ready, I heat the sauce, gently reheat the shrimp, toss with freshly cooked pasta, and serve.

Conclusion

I love this Jamaican Shrimp Pasta for its creamy textures, tropical vibrancy, and effortless preparation. It brings a taste of the Caribbean to my dinner table with bold flavor, satisfying richness, and a touch of freshness. Whether I need weeknight comfort or a dish with flair, this recipe always delivers.