Jamaican Shrimp Pasta

Sink your fork into a plate of Jamaican Shrimp Pasta and prepare for a joyful explosion of flavor that dances between spicy jerk heat and silky coconut cream. This is not just another dinner—it’s a vibrant celebration of Caribbean spices mingled with the comforting familiarity of al dente pasta. As you swirl each strand of spaghetti, you’ll encounter bursts of red, yellow, and green bell peppers that add sweet, crunchy contrast to tender shrimp, perfectly peeled and deveined for maximum ease of eating. The real magic happens when the aromatic Jamaican jerk seasoning meets a splash of coconut milk and a hint of heavy cream, creating a luscious sauce that hugs every noodle and morsel of seafood. By the time you reach for that lime wedge, you’ll already be planning seconds—and perhaps thirds—because this dish has that irresistible “just one more bite” quality.

Ever since my first encounter with this Caribbean pasta delight at a backyard cookout, I’ve been hooked on the way the bold jerk seasoning mingles with creamy coconut notes to create the most comforting yet exciting dinner. The first time I served this dish to friends, the bright reds, greens, and yellows of the bell peppers looked like edible confetti, and the shrimp… oh, the shrimp disappeared so fast that I had to peek under the skillet lid to replenish seconds! It’s that kind of recipe that transforms a simple pasta night into a mini fiesta. The preparation is delightfully straightforward yet satisfying, making it an ideal midweek treat when you want to feel like you’re on a tropical vacation without turning your kitchen into an amusement park. And the best part? You can tweak the heat level by adjusting the jerk seasoning—mild, medium, or inferno, it’s all up to your spice meter. Trust me, whether you’re craving a solo date-night dinner or planning a dinner party with pals, Jamaican Shrimp Pasta delivers that sunshine-on-a-plate vibe every single time.

KEY INGREDIENTS IN JAMAICAN SHRIMP PASTA

Every great dish starts with quality components that work in harmony. In this section, we’ll break down what makes Jamaican Shrimp Pasta so special—from the proteins to the spices and creamy elements.

• Medium-sized shrimp: Succulent and tender, the shrimp soak up the bold jerk seasoning and bring a delicate seafood sweetness to each bite.
• Spaghetti or pasta of your choice: Acts as the comforting base, providing the perfect canvas for clinging onto that creamy coconut-cream sauce and spicy seasonings.
• Olive oil: Adds a subtle fruity richness for sautéing vegetables and shrimp, while also helping to create a velvety sauce.
• Onion: When finely chopped and sautéed, it offers a mild sweetness that layers beautifully under the more vibrant flavors.
• Garlic: Minced garlic infuses the sauce with warm, savory depth and a hint of pungent perfume that underpins every spoonful.
• Red bell pepper: Its bright color and natural sweetness contrast the heat and add crunchy texture.
• Green bell pepper: Provides a slightly grassy flavor and vivid visual pop, balancing the red and yellow peppers.
• Yellow bell pepper: Rounds out the trio with sunny sweetness and a tender bite that’s pleasing to the eye and palate.
• Jamaican jerk seasoning: A fragrant blend of allspice, thyme, scotch bonnet heat, and other spices—it’s the soul of the dish and delivers that unmistakable Caribbean kick.
• Paprika: Enhances the color and adds a mild smokiness, tying together the spices with a warm undertone.
• Coconut milk: Creates a silky, tropical base for the sauce, mellowing the heat and lending a luxurious texture.
• Heavy cream: Enriches the sauce further, ensuring a luscious consistency that coats each strand of pasta perfectly.
• Salt and pepper: Essential for balancing and highlighting all the other flavors in the dish.
• Fresh parsley: Brightens the finished plate with a burst of herbal freshness and a splash of green.
• Lime wedges: Offer zesty acidity to cut through the creaminess and bring a lively finish to every forkful.

HOW TO MAKE JAMAICAN SHRIMP PASTA

Now that we’ve gathered our vibrant ingredients, let’s roll up our sleeves and transform them into a phenomenal dinner. Follow these steps carefully to achieve that perfect balance of spice, creaminess, and texture:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente—tender but with a slight bite in the center. Drain in a colander and set aside, reserving a few tablespoons of pasta water for later if needed.

2. In a large skillet over medium heat, warm the olive oil until it shimmers. Add the finely chopped onion and minced garlic, then sauté for about 2–3 minutes until the onion turns translucent and the garlic becomes fragrant without taking on color.

3. Toss in the red, green, and yellow bell peppers and continue to sauté for another 3–4 minutes, stirring frequently until the peppers begin to soften but still retain a pleasant crunch.

4. Sprinkle the Jamaican jerk seasoning and paprika over the vegetables, stirring constantly to ensure each slice of pepper is evenly coated with the aromatic spice blend. This step unlocks the bold, earthy flavors that make the dish memorable.

5. Add the peeled and deveined shrimp to the skillet in a single layer. Cook for 3–5 minutes, flipping them halfway through, until each shrimp turns opaque and pink. Be careful not to overcook—the shrimp should be just firm and succulent.

6. Lower the heat slightly and pour in the coconut milk and heavy cream. Stir gently to combine, allowing the sauce to simmer for a few minutes until it thickens just enough to cling to your pasta. If it gets too thick, stir in a splash of reserved pasta water.

7. Season the sauce with salt and pepper to taste, adjusting the seasoning until the flavors pop just right.

8. Add the cooked pasta directly into the skillet. Using tongs or a large spoon, toss everything together, making sure every noodle is luxuriously coated in the creamy, spice-kissed sauce.

9. Serve the Jamaican Shrimp Pasta hot, garnished with a sprinkle of fresh parsley and a generous squeeze of lime juice from those bright wedges. This final touch adds a zesty brightness that elevates every mouthful.

SERVING SUGGESTIONS FOR JAMAICAN SHRIMP PASTA

When this Jamaican Shrimp Pasta comes off the stove, you’ll want to present it in a way that complements its bold flavors and colorful palette. Whether you’re hosting a casual dinner or simply treating yourself to an indulgent weeknight feast, thoughtful plating and the right accompaniments can take this dish from delicious to unforgettable. The key is to highlight the vibrant reds, greens, and yellows of the bell peppers, accentuate the creamy sauce, and provide contrasting textures or flavors that keep your guests—or just you—coming back for more. A few garnishes and side pairings can round out the meal beautifully, ensuring each bite feels balanced and exciting. From crisp salads to refreshing beverages, here are some of my favorite ways to serve Jamaican Shrimp Pasta:

• Place the pasta in warm, shallow bowls: This showcases the colorful peppers and shrimp while keeping the sauce pooled at the bottom for easy sauce scooping.
• Accompany with a crisp green salad: A simple mix of baby spinach, arugula, or romaine dressed lightly with olive oil, lime juice, and salt provides a cool, crunchy counterpoint to the creamy, spicy pasta.
• Offer toasted garlic bread on the side: Thin slices of baguette brushed with garlic butter and toasted until golden give you something crunchy to dip into the coconut-cream sauce and mop up every last drop.
• Serve a citrusy punch or crisp white wine: A refreshing beverage like a pineapple-lime cooler, chilled rosé, or Sauvignon Blanc complements the Caribbean spices and balances the richness of the sauce.

HOW TO STORE JAMAICAN SHRIMP PASTA

Leftovers of Jamaican Shrimp Pasta can be just as delightful the next day—if you store them properly. Because the sauce contains dairy and seafood, you’ll want to take a few precautions to maintain both taste and texture. Always allow the pasta to cool to room temperature (but no longer than two hours) before refrigerating. Transfer it into a shallow, airtight container to cool more quickly and evenly, which helps prevent bacterial growth. When you’re ready to enjoy leftovers, gentle reheating is key: a low, gentle heat on the stovetop or in the microwave with a splash of water or milk will help revive the sauce’s creaminess without turning it grainy. If you plan to keep it for longer than a couple of days, freezing is also an option—but note that cream-based sauces may separate a bit upon thawing. Here are my top storage methods:

• Refrigerate promptly: Store cooled pasta in an airtight container for up to 3 days.
• Freeze for long-term: Portion into freezer-safe containers, leaving a little headspace, and freeze for up to 1 month. Thaw overnight in the fridge.
• Gentle reheating: Warm on the stovetop over low heat or microwave in short bursts, stirring in a splash of coconut milk or water to restore the sauce’s silkiness.
• Separate components: If you anticipate leftovers, consider storing pasta, sauce, and shrimp/vegetables in separate containers to maintain texture and freshness.

CONCLUSION

From the first swirl of pasta coated in creamy coconut-cream sauce to the last tangy squeeze of lime, Jamaican Shrimp Pasta is a culinary adventure that combines Caribbean flair with Italian comfort. This recipe brings together the spicy warmth of authentic jerk seasoning, the tropical richness of coconut milk, and the vibrant crunch of a rainbow of bell peppers—all balanced by tender, pink shrimp and al dente strands of pasta. Whether you’re cooking for a cozy family dinner, entertaining friends with a colorful spread, or simply treating yourself to a special weeknight meal, this dish is sure to impress. Print this article and tuck it into your recipe binder, or bookmark it on your device so you can revisit these step-by-step instructions and helpful tips whenever you crave that bright, island-inspired flavor.

Below, you’ll find a handy FAQ section to answer any lingering questions about ingredients, substitutions, or technique—so you can cook with confidence each time you make this recipe. I can’t wait to hear about your experiences in the kitchen! If you try this Jamaican Shrimp Pasta, please leave a comment or drop any questions or feedback you have. Your stories—whether it’s how you adjusted the heat, paired it with a favorite side, or served it at a gathering—help build our community of home cooks and make every dish even more special.

Print Recipe

Jamaican Shrimp Pasta

Author: Sophie Reynolds Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Calories: 525

Description

Bright bell peppers, succulent shrimp, and a silky coconut-cream sauce seasoned with authentic jerk spices mingle with al dente pasta in this vibrant, island-inspired dish perfect for any dinner gathering.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb medium-sized shrimp, peeled and deveined

• 8 oz spaghetti or your choice of pasta

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, sliced thinly

• 1 green bell pepper, sliced thinly

• 1 yellow bell pepper, sliced thinly

• 1 tablespoon Jamaican jerk seasoning

• 1 teaspoon paprika

• ¹⁄₂ cup coconut milk

• ¹⁄₄ cup heavy cream

• Salt and pepper, to taste

• Fresh parsley, chopped for garnish

• Lime wedges, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
3. Add the red, green, and yellow bell peppers to the skillet and sauté until they start to soften, about 3-4 minutes.
4. Sprinkle in the Jamaican jerk seasoning and paprika, stirring to coat the vegetables evenly.
5. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-5 minutes.
6. Pour in the coconut milk and heavy cream, stirring to combine. Let the sauce simmer for a few minutes until it thickens slightly.
7. Season the sauce with salt and pepper to taste.
8. Add the cooked pasta to the skillet, tossing to combine with the creamy sauce and shrimp.
9. Serve the Jamaican Shrimp Pasta hot, garnished with fresh parsley and a squeeze of lime juice.

Note

• Jamaican jerk seasoning can vary in heat; adjust the amount to your preference.
• Experiment with different types of pasta for unique textures and flavors.
• Adding a touch of freshly grated Parmesan can enhance the creaminess.
• This dish pairs well with a light green salad for a complete meal.

Keywords: Jamaican shrimp pasta, jerk shrimp recipe, creamy pasta, Caribbean pasta dish, coconut milk pasta, spicy shrimp pasta