Tasty Jamaican Shrimp Pasta

Craving something cozy but fun on a jam-packed night is how this Coconutty Jamaican Shrimp Pasta came about. Juicy shrimp hang out with bright bell peppers in a creamy coconut milk sauce that’s full of jerk spice. It’s a lightning-fast meal with sunny island vibes in every bite.

Folks at my house basically begged for more when I served this one. It seems fancy but comes together so fast and doesn’t stress me out at all.

Luscious Ingredients

• Lime wedges Add some tang right before you dig in, or let everyone squeeze their own
• Fresh cilantro Sprinkle for a burst of color and herby flavor at the end
• Salt and pepper Don’t forget to check the taste at the end, and add more if you need to
• Fresh lime juice Brightens things up—always better from real limes, not bottles
• Jamaican jerk seasoning That classic combo of spice, thyme, and a little warmth—go for a strong-smelling mix
• Coconut milk Full-fat cans bring the richest and creamiest sauce; give it a shake before opening
• Bell pepper For crunchy sweetness and color—red or yellow are top picks
• Onion and garlic Build the base flavor—look for plump garlic and crisp onions
• Olive oil Keeps things smooth while you cook and deepens flavor; extra-virgin is best
• Large shrimp peeled and deveined Get ones that are glossy and firm for juicy bites
• Fettuccine or linguine pasta These noodles hold onto every drop of sauce—bronze cut is great for that

Simple Cooking Steps

Serve It Up:

Swirl pasta onto plates, drop on plenty of fresh chopped cilantro, add lime wedges for a zesty finish—let everyone squeeze for themselves

Mix It All Together:

Slide your cooked pasta into the skillet. Stir softly until the noodles get glossy with the creamy sauce. A splash or two of reserved pasta water helps loosen things up if needed. Taste and tweak any seasonings last

Simmer the Sauce:

Pour in coconut milk and a squeeze of fresh lime. Give everything a gentle stir and let it bubble for a few minutes, until flavors marry. Too thick? Add some saved pasta water

Cook Up That Shrimp:

Bump the heat to medium high. Toss shrimp into the pan and season with lots of jerk spice, salt, and pepper. Flip now and then so they get pink and curl up—should take about three to four minutes

Soften Veggies:

Get your oil hot in a big skillet. Cook chopped onions for several minutes till they smell amazing. Next stir in minced garlic and peppers and let it all soften a bit more

Boil the Pasta:

Fill a big pot with salted water and bring to a rolling boil. Add pasta and cook until just tender—about eight to ten minutes. Scoop out a cup of the water before draining in case you need to thin the sauce later

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This was my starter dish for Caribbean pasta at home, and honestly, the coconut milk slick on those noodles still makes me smile. My bunch never skips a bite of the shrimp, and I always squeeze on extra lime before serving. Even on tough days, it feels like a quick getaway.

Storing Leftovers

Toss leftovers in the fridge and they’ll last up to two days. Keep them tightly sealed. Warm things up gently with a bit of coconut milk or water to loosen it—but don’t let the shrimp sit too long on the heat.

Swaps and Switch Ups

Out of shrimp? Toss in chopped chicken breast or cubes of tofu. No fettuccine? Use whatever long pasta you have, like spaghetti or penne. Dial up or tone down the jerk spices—totally up to you. If you don’t have limes, a splash of lemon works in a pinch.

How to Serve

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This dish is awesome all in one bowl. Making a bigger meal? Add a crisp green salad to balance out the creaminess, and grab some garlic bread for dunking in leftover sauce. Sometimes I throw on a handful of cherry tomatoes for color and zing just before we eat.

Jamaican Roots and Food Lore

Jerk seasoning is a classic Jamaican spice blend people use for everything from pork to fish. Coconut milk is a big deal in Caribbean cooking and softens spicy flavors with sweet and creamy notes for a perfect blend. Each bite is a nod to comfort and tradition, and you’ll taste it in every forkful.

FAQs About the Recipe

→ How spicy can I expect the jerk seasoning to be here?

Jerk mix brings some heat you’ll notice, but use more or less if you want it hot or mild—it’s all up to you.

→ Could I swap shrimp for something else?

You sure can—try chicken or tofu instead. Just keep an eye on cook times so they’re done all the way through.

→ Which pasta shapes are good for soaking up that creamy coconut goodness?

Fettuccine and linguine grab the sauce best, but spaghetti or penne are also awesome at it.

→ Does coconut milk ever mess up the sauce by curdling?

No worries—coconut milk keeps things smooth and creamy, as long as you let it simmer gently.

→ How do I get the sauce even richer and creamier?

Stir in a little mascarpone or cream cheese for extra body and silkiness.