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Jamaican Shrimp Pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean, Jamaican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz penne or linguine pasta
Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp jerk seasoning mild or hot, to taste
  • 1 tbsp olive oil
Sauce
  • 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
  • 1 tsp smoked paprika
  • 1/2 tsp ground allspice
  • salt and freshly ground black pepper to taste
Garnish
  • 1 tbsp fresh parsley chopped
  • lime wedges for serving

Equipment

  • Large skillet
  • Large Pot
  • Tongs

Method
 

  1. 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.
  2. Pat the shrimp dry with paper towels. Toss with the jerk seasoning and a pinch of salt until evenly coated.
  3. 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.
  4. 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.
  5. Add the sliced red and yellow bell peppers and sauté for another 3–4 minutes, until tender-crisp.
  6. Sprinkle in the smoked paprika and ground allspice, stirring to coat the vegetables and toast the spices for 30 seconds.
  7. 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.
  8. 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.
  9. 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.
  10. 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.