Jamaican Shrimp Pasta is a silky, coconut-forward pasta tossed with spicy Jamaican jerk shrimp and bright lime — a fast, showy weeknight dinner that tastes like a tropical escape. It’s rich but light, easy enough for a weekday yet impressive for guests. If you enjoy creamy, savory pasta dishes with a flavor twist, this one’s for you — and if you like other creamy comfort meals, try this Creamy Gnocchi with Spinach and Feta for another cozy option.
Why you’ll love this dish
This recipe blends Caribbean heat with creamy texture: coconut milk replaces heavy cream, which keeps the sauce silky and adds a subtle sweetness that balances the jerk spices. It comes together quickly, uses pantry-friendly staples, and feels special without complex techniques.
“We made this for a busy weeknight and everyone asked for seconds — the lime and cilantro brightened the whole plate.” — home cook review
Reasons to try it:
- Fast: about 25–30 minutes from start to finish.
- Versatile: works for date night, family dinner, or entertaining.
- Flavorful: jerk seasoning and lime punch up the shrimp without overpowering the creaminess.
The cooking process explained
Overview before you start: cook the pasta until just shy of al dente, sauté aromatics (onion, garlic, bell pepper), quickly cook the shrimp in a hot pan, then add coconut milk and jerk seasoning to make a glossy sauce. Toss the drained pasta in the sauce and finish with fresh lime juice and cilantro.
This sets expectations: you’ll need two pans (one for pasta, one skillet for shrimp and sauce), and timing is key — shrimp cook fast, so have everything prepped. Save a little pasta water to adjust sauce consistency if needed.
What you’ll need
- 8 ounces fettuccine or linguine (use gluten-free pasta if needed)
- 1 pound large shrimp, peeled and deveined (tail-on optional)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or yellow for color)
- 1 can (14 ounces) coconut milk (full-fat for richest sauce; light works but is thinner)
- 1 tablespoon Jamaican jerk seasoning (adjust to taste)
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Ingredient notes and substitutions:
- No coconut milk? Substitute heavy cream or a mix of cream and a splash of coconut extract, though flavor will differ.
- Want a meat swap? Try chicken or shrimp alternatives; for inspiration on rich protein mains, see this creamy pork chops recipe: Creamy Pork Chops over Dirty Rice.
Step-by-step instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chopped onion and diced bell pepper; sauté 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Push vegetables to the side and add shrimp in a single layer. Sprinkle with salt, pepper, and half the jerk seasoning. Cook 1–2 minutes per side until shrimp are pink and just cooked through. Remove shrimp to a plate.
- Reduce heat to medium. Pour in coconut milk and stir in remaining jerk seasoning. Simmer 3–4 minutes to thicken slightly. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
- Return shrimp to skillet, add cooked pasta, and toss to coat. Finish with lime juice and adjust salt/pepper to taste.
- Plate and garnish with chopped cilantro and lime wedges.
Timing tips: shrimp should be opaque with a slight curl — overcooking makes them rubbery. Keep the sauce at a gentle simmer, not a rolling boil, to prevent coconut milk from separating.
Best ways to enjoy it
- Pair with a crisp green salad dressed in citrus vinaigrette to cut the richness.
- Serve alongside fried or baked plantains for a Caribbean pairing.
- Wine pairing: a zesty Sauvignon Blanc or an off-dry Riesling balances the spice and coconut.
- For a more casual meal, serve in shallow bowls with extra lime wedges and hot sauce on the side.
Plating idea: twirl nests of pasta in the center of the plate, arrange shrimp on top, spoon sauce around, and finish with cilantro and a lime wedge for color and brightness.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Freezing: Not ideal because coconut milk and pasta textures change, but you can freeze for up to 1 month. Thaw overnight in the fridge.
- Reheating: Best reheated gently on the stovetop over low-medium heat. Add a splash of coconut milk or water to loosen the sauce and heat until steaming (internal temperature 165°F/74°C). Microwave reheating works too—use short intervals and stir to prevent hotspots.
- Safety note: Discard if left at room temperature more than 2 hours (1 hour above 90°F).
Pro chef tips
- Preheat the skillet well so shrimp get a quick sear; don’t crowd the pan or they’ll steam.
- Reserve pasta water: its starch helps emulsify the coconut sauce and makes it cling to the pasta.
- Measure jerk seasoning but taste before adding more — different blends vary in salt and heat.
- Use fresh lime juice for brightness; bottled juice lacks the same lift.
- If you want more depth, add a splash (1 tsp) of soy sauce or a small pat of butter at the end to round the flavors.
- For consistent results, pat shrimp dry before seasoning so they brown instead of steaming. For extra smokiness, finish with a quick broil for 1 minute (watch closely).
Also try a contrasting handheld sandwich or burger after a weeknight dinner—think of inventive combos like a sweet-savory burger for another flavor adventure: Mushroom Swiss Jam Burger with Bacon.
Creative twists
- Vegetarian: Swap shrimp for pan-seared tofu or roasted cauliflower; increase jerk seasoning and add smoked paprika for depth.
- Creamier: Stir in 2–3 tablespoons cream cheese or mascarpone for extra silkiness.
- Heat up: Add scotch bonnet or habanero (minced) for authentic Jamaican heat—use sparingly.
- Pasta switch: Penne or rigatoni hold sauce and make this dish heartier.
- Caribbean Rasta Pasta style: Add sliced scotch bonnet, sweet bell peppers, and a touch of tomato paste for a more colorful Rasta Pasta. For another riff on shrimp rasta pasta, see this creative take: Shrimp Rasta Pasta Recipe.
Common questions
Q: How long does it take to make this dish?
A: About 25–30 minutes total: 10 minutes prep and 15–20 minutes cooking.
Q: Can I substitute heavy cream for coconut milk?
A: Yes, but the flavor will be richer and less tropical. If you substitute, use full-fat cream and consider adding a teaspoon of coconut extract if you want coconut notes.
Q: Is it safe to reheat shrimp pasta?
A: Yes, reheat until it’s steaming and reaches an internal temperature of 165°F (74°C). Reheat gently to avoid overcooking shrimp. Consume refrigerated leftovers within 3–4 days.
Q: Can I make this ahead for a dinner party?
A: You can prepare the sauce and cook the pasta slightly under al dente, then quickly reheat and finish with fresh shrimp just before serving for the best texture.
Q: How spicy is Jamaican jerk seasoning?
A: It varies by brand. Start with 1 tablespoon and adjust to taste. If you’re sensitive to heat, use 1/2 tablespoon and add more at the table.
Conclusion
If you love the idea of creamy pasta with a Caribbean kick, this Jamaican shrimp pasta balances spice, citrus, and coconut for an easy but memorable meal. For a similar creamy-Carribbean inspiration, check out this take on Creamy Jamaican Shrimp Pasta – Gourmet Martha. If you want a more vegetable-forward Rasta pasta variation, this Shrimp Rasta Pasta Recipe – The Glam Kitchen offers another flavorful approach.
Jamaican Shrimp Pasta
Ingredients
Pasta and Seafood Ingredients
- 8 ounces fettuccine or linguine Use gluten-free pasta if needed
- 1 pound large shrimp, peeled and deveined Tail-on optional
Cooking Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper diced Red or yellow for color
- 1 can coconut milk (14 ounces) Full-fat for richest sauce; light works but is thinner
- 1 tablespoon Jamaican jerk seasoning Adjust to taste
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped For garnish
- Lime wedges, for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chopped onion and diced bell pepper; sauté 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Push vegetables to the side and add shrimp in a single layer. Sprinkle with salt, pepper, and half the jerk seasoning. Cook 1–2 minutes per side until shrimp are pink and just cooked through. Remove shrimp to a plate.
Cooking
- Reduce heat to medium. Pour in coconut milk and stir in remaining jerk seasoning. Simmer 3–4 minutes to thicken slightly. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
- Return shrimp to skillet, add cooked pasta, and toss to coat. Finish with lime juice and adjust salt/pepper to taste.
- Plate and garnish with chopped cilantro and lime wedges.