Go Back
Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island's rich cultural heritage. Known for its bold spices and fresh ingredients, Jamaican food offers a culinary experience that is both comforting and exciting. Among the many delectable dishes that hail from this Caribbean paradise, Jamaican Shrimp Pasta stands out as a unique fusion of traditional Jamaican ingredients and classic Italian pasta. This dish masterfully combines the richness of a creamy sauce with the zest of Caribbean spices, resulting in a dish that is not only flavorful but also easy to prepare.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the tropical flavors of this Jamaican Shrimp Pasta! This creamy delight combines tender fettuccine with juicy shrimp, bell peppers, and a rich coconut milk sauce. Perfectly spiced with allspice, paprika, and a kick of cayenne, it's a dish that will transport your taste buds to the Caribbean. Quick to make in just 30 minutes, it's perfect for weeknight dinners or impressing guests. Top it off with fresh cilantro and lime for a burst of freshness!
Print Recipe Pin Recipe

Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tsp allspice

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 cup coconut milk

1/2 cup heavy cream

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (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.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt, pepper, and cayenne pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

      Prepare the Veggies: In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes until the vegetables have softened. Stir in the minced garlic, allspice, and paprika, cooking for an additional minute to release their flavors.

        Make the Cream Sauce: Pour in the coconut milk and heavy cream, stirring well to combine. Allow the mixture to simmer for 3-4 minutes, letting it thicken slightly.

          Combine Everything: Add the cooked fettuccine and the sautéed shrimp back into the skillet, tossing to coat everything in the creamy sauce. Squeeze lime juice over the top and adjust seasoning as necessary.

            Garnish and Serve: Serve the pasta hot, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4