Description
This Jamaican Shrimp Pasta is a creamy, tropical fusion dish featuring succulent shrimp seasoned with Caribbean-inspired spices, tossed in a coconut-cream sauce over tender pasta. It’s vibrant, comforting, and ready in under 30 minutes.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 8 oz pasta (penne, fettuccine, or your favorite)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1–2 tbsp Jamaican jerk seasoning
- 1/2 tsp ground allspice (optional)
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken broth or stock
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro or parsley
- Salt and pepper, to taste
- Optional garnish: sliced scallions, lime wedges
Instructions
- Cook pasta until al dente per package directions; reserve ½ cup pasta water, then drain and set aside.
- Season shrimp with jerk seasoning, salt, pepper, and allspice if using.
- Heat oil or butter in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté onion until soft. Add garlic and cook until fragrant.
- Pour in chicken broth and coconut milk (or cream), scraping browned bits. Simmer until slightly thickened.
- Stir in lime juice, taste, and adjust seasoning.
- Return shrimp and cooked pasta to the skillet. Toss together, adding pasta water to reach desired creaminess.
- Finish with chopped cilantro, scallions, and lime wedges. Serve hot.
Notes
- Add chopped Scotch bonnet or habanero for extra heat.
- Stir in bell peppers or spinach at the end for color and nutrition.
- Use light coconut milk or half-and-half for a lighter sauce.
- Fold in diced mango or pineapple near the end for a tropical twist.
- For gluten-free, use GF pasta and seasoning blends.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 190mg
