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Jamaican Shrimp Pasta

Savory Jamaican Shrimp Pasta: A Creamy Caribbean Escape

This Jamaican Shrimp Pasta is a creamy delight, transporting you to the Caribbean with each flavorful bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine or Linguine Feel free to substitute with gluten-free pasta for a lighter option.
For the Shrimp
  • 1 pound Large Shrimp Fresh shrimp is recommended for the best taste.
For Sautéing
  • 1 tablespoon Olive Oil Butter can be used for a richer flavor.
  • 1 medium Onion Opt for yellow or red onion for the best flavor.
  • 2 cloves Garlic Fresh garlic is best for potency.
  • 1 diced Bell Pepper Other veggies such as spinach or cherry tomatoes can work as well.
For the Sauce
  • 1 can (14 ounces) Coconut Milk Full-fat coconut milk is ideal for a creamier consistency.
  • 1 tablespoon Jamaican Jerk Seasoning Adjust based on your spice preference for a customized kick.
  • 1 tablespoon Fresh Lime Juice Always opt for freshly squeezed juice for the best taste.
  • Salt and Pepper Essential for enhancing overall flavor.
For Garnishing
  • ¼ cup Fresh Cilantro Feel free to garnish with scallions or parsley if you prefer.
  • Lime Wedges Enhances flavor when squeezed over the dish.

Equipment

  • Large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a boil over high heat. Add in fettuccine or linguine and cook for about 8-10 minutes until al dente. Reserve 1 cup of the pasta water for later use, then drain the pasta and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
  3. Increase the skillet's heat to medium-high and add peeled and deveined shrimp. Season with salt, pepper, and Jamaican jerk seasoning. Cook for about 3-4 minutes until shrimp are pink and opaque.
  4. Pour in coconut milk and lime juice into the skillet with the shrimp. Stir together, allowing the mixture to simmer over medium heat for 3-5 minutes. Adjust consistency with reserved pasta water if needed.
  5. Add the drained pasta to the skillet, tossing gently to coat with the shrimp and sauce. Adjust seasonings as needed.
  6. Plate the pasta hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 500mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2-3 days. Gently reheat in a skillet over low heat with a splash of coconut milk or reserved pasta water.

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