Jamaican Shrimp Pasta
A silky, coconut-forward pasta tossed with spicy Jamaican jerk shrimp and bright lime, perfect for a fast, impressive weeknight dinner.
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.
Notes
For a creamier sauce, stir in 2-3 tablespoons of cream cheese or mascarpone. Consider using fresh lime juice for brightness rather than bottled.