Jerk Shrimp Fettuccine

Jerk Shrimp Fettuccine is a bold, creamy, and spicy pasta dish that combines Caribbean heat with Italian comfort. I love how the smoky jerk-seasoned shrimp pairs with rich fettuccine coated in a velvety cream sauce. It’s one of those meals that feels fancy but comes together quickly—perfect for when I want something flavorful and satisfying without much fuss.

Why You’ll Love This Recipe

I love this recipe because it brings together the heat and spice of jerk shrimp with the creamy indulgence of a pasta dish. The balance is just right—the spice from the shrimp cuts through the richness of the sauce, making every bite pop with flavor. It’s perfect for weeknights, date nights, or whenever I want something that feels a little special but doesn’t take hours in the kitchen.

ingredients

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

• Large shrimp, peeled and deveined

• Jerk seasoning (store-bought or homemade)

• Fettuccine pasta

• Olive oil

• Garlic, minced

• Bell peppers, sliced

• Onion, sliced

• Heavy cream

• Parmesan cheese, grated

• Salt and pepper

• Green onions or parsley (for garnish)

directions

1. I toss the shrimp in jerk seasoning and let it marinate while I prep everything else—just 10–15 minutes is enough.

2. I cook the fettuccine in salted boiling water until al dente, then drain and set it aside.

3. In a large skillet, I heat olive oil and sauté the shrimp for 2–3 minutes per side until pink and lightly charred. I remove them from the skillet and set them aside.

4. In the same skillet, I add a bit more oil if needed, then sauté garlic, onions, and bell peppers until soft and fragrant.

5. I pour in the heavy cream, stir, and bring it to a simmer. Then I add the parmesan and let it melt into a smooth, creamy sauce.

6. I season the sauce with salt and pepper to taste, then toss in the cooked fettuccine and shrimp, mixing until everything is well coated.

7. I serve hot, topped with fresh herbs or a sprinkle of extra cheese.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, so I have it ready in about 35 minutes total.

Variations

• I sometimes add spinach or mushrooms to the sauce for extra veggies.

• For more spice, I add a dash of hot sauce or cayenne to the cream sauce.

• I swap fettuccine with linguine or penne depending on what I have.

• I’ve used coconut milk instead of cream for a dairy-free Caribbean-style twist.

• I sometimes finish the dish with a squeeze of lime for a bright, zesty finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat with a splash of cream or milk to loosen the sauce. I avoid microwaving too long so the shrimp don’t get rubbery.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before seasoning and cooking.

How spicy is jerk seasoning?

It can be quite spicy, depending on the brand or recipe. I start with less if I’m unsure and add more to taste.

Can I make this dish ahead of time?

I can prep the shrimp and sauce ahead, but I cook the pasta fresh for the best texture. Reheat gently and toss just before serving.

What if I don’t have jerk seasoning?

I can make a quick mix with allspice, thyme, garlic powder, paprika, cayenne, and brown sugar, or adjust with what I have on hand.

Can I use a different protein?

Absolutely. I’ve made this with chicken, scallops, or even tofu with great results.

Conclusion

Jerk Shrimp Fettuccine is a bold and creamy fusion that brings together the best of Caribbean and Italian cooking. I love how the spicy shrimp and silky sauce create a dish that feels both comforting and exciting. It’s a quick, flavorful recipe I always come back to when I want something with a kick—and a little bit of luxury.