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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas, showcasing a rich cultural heritage that reflects the island's history and diversity. Among the myriad of dishes that define this culinary paradise, Jamaican Shrimp Pasta stands out as a delightful fusion that marries the essence of Caribbean flavors with the comforting familiarity of Italian cooking. This dish features succulent shrimp, creamy coconut milk, and a touch of Jamaican jerk seasoning, creating a symphony of taste that transports you to sun-kissed beaches and tropical breezes.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the vibrant flavors of Jamaica with this creamy shrimp pasta recipe! Perfectly cooked linguine or fettuccine is tossed with succulent shrimp, colorful bell peppers, and a rich coconut milk sauce infused with Jamaican jerk seasoning. This dish is a delightful mix of spicy and creamy, topped with Parmesan and fresh herbs. Ideal for a quick weeknight dinner or a special occasion. Pair with lime wedges for the perfect finish!
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Ingredients
  

12 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 teaspoon fresh thyme leaves

1 teaspoon Jamaican jerk seasoning (adjust according to spice preference)

1 cup coconut milk

½ cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley or cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Then add the minced garlic, sliced red and yellow bell peppers, and cook for another 2-3 minutes until the peppers are tender.

      Add Shrimp and Spices: Increase the heat to medium-high and add the shrimp to the skillet. Sprinkle in the thyme and Jamaican jerk seasoning, cooking until the shrimp turn pink and opaque, about 3-4 minutes.

        Make the Sauce: Reduce the heat to medium and pour in the coconut milk and heavy cream. Stir well and let it simmer for about 5-7 minutes until the sauce thickens slightly.

          Combine Pasta and Sauce: Add the cooked pasta directly to the skillet, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add a splash of pasta water.

            Finish with Cheese: Stir in the grated Parmesan cheese, then season with salt and pepper to taste. Mix until everything is well combined and heated through.

              Serve: Plate the Jamaican shrimp pasta and garnish with chopped fresh parsley or cilantro. Serve with lime wedges on the side for an extra burst of flavor.

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