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Jamaican Shrimp Pasta is a spectacular dish that beautifully marries the vibrant flavors of Caribbean cuisine with the beloved traditions of Italian cooking. This fusion dish has gained popularity not only for its delicious taste but also for its ability to evoke the warmth and sunshine of the Caribbean islands. With its rich history rooted in Jamaica's culinary traditions, this pasta dish reflects the island’s love for bold spices and fresh seafood, making it a favorite for many home cooks and food enthusiasts alike.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the vibrant flavors of Jamaica with this creamy shrimp pasta dish! Made with fettuccine, juicy shrimp, and a luscious coconut milk sauce, it's easy to prepare in just 30 minutes. This recipe features a delightful blend of onions, garlic, and red bell pepper, all seasoned with homemade Jamaican jerk seasoning. Perfect for a weeknight dinner or a special occasion, serve it up with fresh parsley and a squeeze of lime for an unforgettable meal!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced

1 cup coconut milk

1/2 cup heavy cream

2 tbsp Jamaican jerk seasoning

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1/4 cup fresh parsley, chopped

Juice of 1 lime

Optional: Grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until the vegetables are softened.

      Cook the Shrimp: Add the shrimp to the skillet, sprinkle the Jamaican jerk seasoning, salt, and black pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

        Make the Creamy Sauce: Reduce the heat to low and pour in the coconut milk and heavy cream. Stir until well combined, and let it simmer for about 5 minutes. If the sauce is too thick, add a bit of the reserved pasta water until your desired consistency is reached.

          Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the creamy sauce and shrimp. Cook for an additional 2 minutes until heated through.

            Finishing Touches: Remove the skillet from heat and stir in the fresh parsley and lime juice. Adjust salt and pepper to taste.

              Serve: Plate your Jamaican Shrimp Pasta, and if desired, sprinkle with grated Parmesan cheese before serving for an extra creamy finish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4