Introduction

Oh, the memories! I can almost smell it now – that incredible aroma of spices and creamy goodness wafting from the kitchen. There’s something truly special about a dish that feels like a warm hug, and this Creamy Jamaican Shrimp Pasta recipe is exactly that. It’s the kind of meal that comes together so effortlessly, you’ll wonder why you haven’t made it a million times before. Perfect for those busy weeknights when you crave something delicious but don’t have hours to spare, or even for a special dinner when you want to impress without the stress. Get ready to create some new culinary memories!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under 30 minutes!
Easy: No fancy techniques required here, just simple steps anyone can follow.
Giftable: Imagine packaging this up beautifully with a few key ingredients for a friend who loves to cook! (Okay, maybe the cooked version isn’t so giftable, but the idea is!)
Crowd-pleasing: The creamy, slightly spicy, tropical flavors are a hit with just about everyone.

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need to bring this taste of paradise to your table:

1 pound large shrimp, peeled and deveined – Look for good quality shrimp, they make all the difference!
8 ounces pasta (fettuccine or linguine recommended) – Fettuccine or linguine are perfect for soaking up all that delicious sauce.
1 tablespoon olive oil – Your trusty kitchen staple for sautéing.
1 medium onion, finely chopped – This builds our flavor base.
2 cloves garlic, minced – Because is anything really complete without garlic? I think not!
1 bell pepper, diced (red or yellow) – Adds a lovely sweetness and a pop of color. Red or yellow are my favorites here.
1 (14 ounce) can coconut milk – This is our creamy, dreamy secret ingredient! Use full-fat for the richest texture.
1 tablespoon Jamaican jerk seasoning – This is where the magic happens! Adjust to your spice preference.
1 tablespoon fresh lime juice – A little zing to brighten everything up.
Salt and pepper to taste – Essential for balancing all those wonderful flavors.
¼ cup fresh cilantro, chopped (for garnish) – Fresh herbs always elevate a dish, and cilantro is perfect here.
Lime wedges, for serving – Don’t skip these! A squeeze of fresh lime right before eating is heavenly.

How to Make It

Alright, apron on, let’s get cooking! You’ve got this.

Cook Your Pasta: First things first, get that pasta water boiling and cook your pasta according to the package directions. While it’s doing its thing, make sure to scoop out about 1 cup of that starchy pasta water before you drain it. This liquid gold is going to be your best friend if your sauce needs a little thinning later on.
Sauté the Aromatics: While the pasta is cooking, grab a large skillet and heat up that tablespoon of olive oil over medium heat. Toss in your chopped onion and let it soften up, which usually takes about 5 minutes. You’re looking for them to be nice and tender.
Add Veggies and Garlic: Now, toss in your minced garlic and diced bell pepper. Let them cook for another 3-5 minutes. You want the bell pepper to be tender but still have a little bit of a bite – we call that “tender-crisp.”
Cook the Shrimp: Time for the star of the show! Add your shrimp to the skillet. Cook them for just 2-3 minutes, or until they turn pink and opaque. Don’t overcook them, or they can get a little tough.
Create the Creamy Sauce: Pour in that can of coconut milk and sprinkle in the Jamaican jerk seasoning. Give it a good stir to make sure everything is combined and then let it come to a gentle simmer.
Season and Brighten: Stir in that fresh lime juice, and then season with salt and pepper to your liking. Taste it! This is your chance to make it perfect for your palate.
Bring It All Together: Now, add your drained pasta right into the skillet with the shrimp and the glorious sauce. Toss everything together gently until all that pasta is beautifully coated. If the sauce seems a bit too thick for your liking, now’s the time to add a splash of that reserved pasta water, a little at a time, until you get the perfect consistency.
Garnish and Serve: Ladle this creamy, dreamy pasta into bowls. Sprinkle generously with your chopped fresh cilantro and serve with those bright lime wedges on the side. Trust me, that extra squeeze of lime makes a world of difference!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:

Spice Level: If you’re sensitive to spice, start with less jerk seasoning and add more as you taste. If you love heat, feel free to add a pinch of cayenne pepper or some finely diced scotch bonnet pepper (handle with care!).
Veggies: Feel free to toss in some broccoli florets, snap peas, or even some spinach towards the end of cooking the shrimp.
Pasta: While fettuccine and linguine are my favorites, penne or rotini also work wonderfully and hold the sauce well.
Protein: No shrimp? No problem! Cubed chicken breast or even firm tofu would be delicious in this sauce.
Add Some Crunch: A sprinkle of toasted coconut flakes or chopped toasted almonds on top can add a lovely textural contrast.

Tips for Success

A few little tricks can ensure this dish turns out perfectly every time:

Don’t Overcook the Shrimp: This is probably the most important tip! Shrimp cook very quickly, and overcooked shrimp can become rubbery. Keep an eye on them and remove the skillet from the heat as soon as they’re pink.
Reserve Pasta Water: I can’t stress this enough! That starchy water is the secret to a silky, perfectly emulsified sauce that clings beautifully to the pasta.
Taste and Adjust: Everyone’s palate is different, and the potency of jerk seasoning can vary. Taste your sauce before adding the pasta and adjust salt, pepper, lime juice, or even a touch more jerk seasoning as needed.
Prep Ahead: Chop your onion, mince your garlic, and dice your bell pepper in advance. You can even peel and devein your shrimp the day before. This makes assembly on a busy night super speedy.

How to Store It

Leftovers are a good thing, especially when they taste this amazing! Store any remaining Creamy Jamaican Shrimp Pasta in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might want to add a splash of water or milk to loosen up the sauce. I find it reheats best gently on the stovetop over low heat.

FAQs

Can I make this gluten-free? Absolutely! Just use your favorite gluten-free pasta, and ensure your jerk seasoning is certified gluten-free.
How much spice is in this? The spice level depends heavily on the Jamaican jerk seasoning you use. I recommend starting with the 1 tablespoon and tasting. You can always add more if you like it spicier!
Is this dish dairy-free? Yes, it is! The creaminess comes from the coconut milk, making it a wonderfully dairy-free option.
Can I prepare this ahead of time? While it’s best enjoyed fresh, you can sauté the vegetables and cook the shrimp ahead of time. Store them separately and then combine with freshly cooked pasta and the sauce when you’re ready to eat.

Creamy Jamaican Shrimp Pasta

This Creamy Jamaican Shrimp Pasta is a fast, easy, and crowd-pleasing dish perfect for weeknights or impressing guests. The creamy, slightly spicy, tropical flavors come together in under 30 minutes.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet For sautéing aromatics, vegetables, and shrimp, and combining with pasta and sauce.
Pot For cooking pasta.
Colander For draining pasta.

Ingredients

Main ingredients

1 pound large shrimp peeled and deveined
8 ounces pasta fettuccine or linguine recommended
1 tablespoon olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 bell pepper diced (red or yellow)
1 14 ounce can coconut milk full-fat for richest texture
1 tablespoon Jamaican jerk seasoning Adjust to your spice preference
1 tablespoon fresh lime juice
salt and pepper to taste
0.25 cup fresh cilantro chopped (for garnish)
lime wedges for serving

Instructions

Cook pasta according to package directions, reserving about 1 cup of pasta water before draining.
1 pound large shrimp
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
1 pound large shrimp
Add minced garlic and diced bell pepper to the skillet. Cook for another 3-5 minutes until the bell pepper is tender-crisp.
1 pound large shrimp
Add shrimp to the skillet and cook for 2-3 minutes, or until pink and opaque. Do not overcook.
1 pound large shrimp
Pour in coconut milk and sprinkle with Jamaican jerk seasoning. Stir to combine and bring to a gentle simmer.
1 pound large shrimp
Stir in fresh lime juice, and season with salt and pepper to taste.
1 pound large shrimp
Add drained pasta to the skillet with the shrimp and sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
1 pound large shrimp
Ladle pasta into bowls, garnish with chopped cilantro, and serve with lime wedges.
1 pound large shrimp

Notes

This recipe is dairy-free. The creaminess comes from coconut milk. For extra spice, add cayenne pepper or scotch bonnet pepper. Broccoli florets, snap peas, or spinach can be added with the shrimp. Penne or rotini pasta can be used instead of fettuccine or linguine. Cubed chicken or firm tofu can be substituted for shrimp. Toasted coconut flakes or chopped toasted almonds can be added for crunch.