This Jamaican Shrimp Pasta blends tender shrimp, fiery Caribbean spices, and a velvety cream sauce for a meal that tastes like a tropical getaway. Inspired by the bold flavors of jerk seasoning and the silky comfort of classic pasta dishes, it’s a 30-minute recipe that delivers huge flavor without much effort. Expect heat, richness, and irresistible aroma in every bite.
Table of Contents
Jamaican Shrimp Pasta Recipe
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~540 per serving
Ingredients
- 1 lb (450 g) large shrimp, peeled & deveined
- 2 tbsp jerk seasoning (mild or hot)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 oz (225 g) penne or linguine pasta
- 1 tsp smoked paprika
- 1/2 tsp allspice
- Salt & black pepper to taste
- 1 tbsp fresh parsley, chopped
- Lime wedges for serving
Instructions
- Cook the pasta. Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Season the shrimp. Toss shrimp with jerk seasoning and a pinch of salt.
- Sear the shrimp. Heat olive oil in a skillet over medium-high. Cook shrimp 1–2 minutes per side until pink. Remove and set aside.
- Sauté the aromatics. Add butter, onion, garlic, and bell peppers to the pan. Cook 3–4 minutes until softened.
- Build the sauce. Stir in smoked paprika and allspice. Add cream and chicken broth, bringing to a gentle simmer.
- Add cheese. Whisk in Parmesan until melted and creamy.
- Combine. Add cooked pasta and shrimp back to the pan, tossing until fully coated.
- Finish. Adjust seasoning, garnish with parsley, and serve with fresh lime juice.
Substitutions & Dietary Swaps
- Dairy-free: Use coconut cream instead of heavy cream.
- Gluten-free: Swap for gluten-free pasta.
- Protein swap: Try chicken, scallops, or tofu.
- Milder version: Reduce jerk seasoning by half and omit extra paprika.
Chef’s Pro Tips
- Sear shrimp quickly to avoid overcooking and rubbery texture.
- Use fresh lime—its acidity cuts through richness beautifully.
- Reserve a splash of pasta water to thin the sauce if needed.
- For deeper flavor, use homemade jerk seasoning.
Make Ahead, Storage & Reheating
- Make Ahead: Prep veggies and season shrimp up to 24 hours in advance.
- Storage: Store in an airtight container for 3 days.
- Reheating: Warm gently on the stove with a splash of broth or cream.
Troubleshooting & Common Mistakes
- Sauce too thick: Add pasta water or broth gradually.
- Shrimp overcooked: Remove as soon as they turn pink.
- Not enough heat: Add a pinch of cayenne or extra jerk seasoning.
- Curdled sauce: Keep heat medium and add dairy slowly.
Flavor Pairings & Serving Suggestions
Jamaican Shrimp Pasta
This creamy Jamaican Shrimp Pasta combines juicy shrimp, bold jerk seasoning, and a rich, velvety sauce tossed with tender pasta for a quick 30-minute Caribbean-inspired dinner.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Pat the shrimp dry with paper towels. Toss with the jerk seasoning and a pinch of salt until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear 1–2 minutes per side, until just pink and opaque. Remove the shrimp from the pan and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Stir in the diced onion and minced garlic and cook for 2–3 minutes, until fragrant and slightly softened.
- Add the sliced red and yellow bell peppers and sauté for another 3–4 minutes, until tender-crisp.
- Sprinkle in the smoked paprika and ground allspice, stirring to coat the vegetables and toast the spices for 30 seconds.
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Season to taste with additional salt and black pepper.
- Add the cooked pasta and the seared shrimp back into the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through.
- Remove from the heat and garnish with chopped fresh parsley. Serve immediately with lime wedges on the side for squeezing over the Jamaican Shrimp Pasta.
Notes
For a richer Caribbean twist, replace part or all of the heavy cream with coconut cream. Adjust the jerk seasoning to your preferred spice level and finish with plenty of fresh lime juice to brighten the creamy sauce.
FAQs
- Is Jamaican Shrimp Pasta very spicy? It can be, depending on the jerk blend. Use mild for less heat.
- Can I use frozen shrimp? Yes, just thaw and pat dry before seasoning.
- What pasta shape works best? Penne, linguine, or fettuccine hold the sauce beautifully.
- Can I make this without cream? Coconut milk is a great alternative.
- How do I thicken the sauce? Simmer uncovered for a few minutes or add extra Parmesan.
- Do I need store-bought jerk seasoning? Homemade blends work wonderfully if you prefer full control over spice.
Conclusion
This creamy, spicy, flavor-packed Jamaican Shrimp Pasta brings Caribbean flair straight to your dinner table. With bold jerk spices, succulent shrimp, and a silky sauce, it’s the perfect fusion recipe for weeknights or special occasions. Try it tonight and explore even more vibrant flavors across our recipe collection!