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Jamaican cuisine is a vibrant tapestry of flavors, colors, and textures that reflect the island's rich cultural heritage and natural bounty. It is renowned for its bold seasonings and the use of fresh, local ingredients. From jerk chicken to ackee and saltfish, Jamaican dishes often embody a unique blend of African, Spanish, British, and Indian influences, making the food an exciting exploration of taste. Among its many culinary treasures, Jamaican Shrimp Pasta stands out as a delightful fusion of Caribbean and Italian traditions, merging the best of both worlds into one creamy, savory dish.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the flavors of the Caribbean with this delicious Jamaican Shrimp Pasta! Featuring tender shrimp, colorful bell peppers, and a creamy coconut sauce, it's a quick and satisfying dish perfect for any occasion. Ready in just 25 minutes, this recipe combines fettuccine or penne pasta with vibrant spices and a hint of lime. Garnish with fresh cilantro and optional Parmesan for an extra touch. Easy to make and packed with flavor, this dish is sure to impress!
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Ingredients
  

8 oz fettuccine or penne pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 teaspoon thyme, dried or fresh

1 teaspoon allspice

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (to taste)

Salt and black pepper, to taste

1 cup coconut milk

1/2 cup heavy cream

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped (for garnish)

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine or penne according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for later.

    Sauté the Shrimp: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and diced onion, sautéing until fragrant and the onion is translucent (about 2-3 minutes).

      Add Vegetables: Add the sliced red and green bell peppers to the skillet. Cook for another 4-5 minutes until the peppers start to soften.

        Season the Shrimp: Stir in the shrimp, thyme, allspice, paprika, cayenne, salt, and black pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.

          Make it Creamy: Pour in the coconut milk and heavy cream, stirring well to combine. Let it simmer for 3-5 minutes to allow the flavors to meld together. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

            Combine with Pasta: Add the cooked pasta directly into the skillet, tossing to coat the pasta thoroughly in the creamy sauce. Drizzle in the lime juice for a fresh kick and toss again.

              Serve: Divide the Jamaican Shrimp Pasta among plates. Garnish with chopped fresh cilantro and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy!

                Prep Time, Total Time, Servings:

                  10 minutes | 25 minutes | Serves 4