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Explore the vibrant flavors of the Caribbean with our Jamaican Shrimp Pasta recipe, a creamy delight that combines succulent shrimp with a rich and aromatic sauce. This dish is not only a feast for the senses but also a quick and satisfying meal that can be prepared in just 30 minutes. Perfect for weeknight dinners or special occasions, this recipe captures the essence of Jamaican cuisine while offering a comforting twist with pasta.

Jamaican Shrimp Pasta: A Creamy Delight

Savor the taste of the Caribbean with this creamy Jamaican shrimp pasta! This dish pairs perfectly al dente fettuccine with succulent shrimp, enhanced with coconut milk and spices like allspice and paprika. Fresh veggies and a splash of lime add vibrant flavor while scotch bonnet pepper sauce offers a hint of heat. Ready in just 30 minutes, it's the perfect weeknight dinner that will impress your family and friends. Dive into a bowl of tropical goodness today!
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Ingredients
  

8 ounces fettuccine or your pasta of choice

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper (preferably red or yellow), diced

1 cup coconut milk

1 cup heavy cream

1 teaspoon allspice

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

1 teaspoon scotch bonnet pepper sauce (adjust heat to taste)

2 green onions, chopped (for garnish)

Fresh cilantro or parsley for garnish (optional)

Zest and juice of 1 lime

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

    Sauté Shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp and set aside.

      Make the Sauce: In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they're soft. Add the minced garlic and cook for another minute until fragrant.

        Add Creamy Ingredients: Reduce the heat to low and pour in the coconut milk and heavy cream. Stir in the allspice, paprika, thyme, and scotch bonnet pepper sauce. Let it simmer for about 5-7 minutes, allowing the flavors to meld beautifully.

          Combine Pasta and Shrimp: Return the shrimp to the skillet along with the cooked pasta. Toss everything together and add some reserved pasta water as needed to achieve your desired sauce consistency. Stir in the lime zest and juice for a fresh kick.

            Garnish and Serve: Top with chopped green onions and cilantro or parsley if desired. Serve hot and enjoy your creamy Jamaican shrimp pasta!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4