This Jamaican Shrimp Pasta recipe brings the vibrant flavors of the Caribbean right to your kitchen, offering a quick and utterly delicious meal solution. It’s perfect for a weeknight dinner or when you’re craving a tropical escape without leaving home.
Key Ingredients for Jamaican Shrimp Pasta
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or fettuccine pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 Scotch bonnet pepper, seeded and finely minced (or adjust to your spice preference; can substitute with 1/4 teaspoon red pepper flakes)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon curry powder (optional, but adds depth)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How to Make Jamaican Shrimp Pasta
This Jamaican Shrimp Pasta is your passport to an easy, flavorful, and deeply satisfying culinary adventure. Imagine tender shrimp swimming in a rich, creamy coconut sauce infused with Caribbean spices – all coming together in under 30 minutes. The result is a dish bursting with vibrant color and an unforgettable taste that’s both comforting and exciting. Get ready for a truly memorable meal!
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
- Sauté Aromatics and Peppers: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the thinly sliced red and green bell peppers and the minced Scotch bonnet pepper (or red pepper flakes). Cook, stirring occasionally, until the peppers are tender-crisp, about 5-7 minutes.
- Create the Sauce: Pour in the full-fat coconut milk and chicken or vegetable broth. Add the soy sauce, dried thyme, and curry powder (if using). Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque throughout. Be careful not to overcook the shrimp, as they can become tough.
- Combine and Season: Add the cooked and drained pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste.
- Serve: Divide the Jamaican Shrimp Pasta among serving bowls. Garnish generously with fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of zesty flavor.
Why You’ll Love This Jamaican Shrimp Pasta
You’ll adore this Jamaican Shrimp Pasta for its incredible vibrant and tropical flavor profile that dances on your palate with every bite. Unlike a typical creamy pasta dish, this recipe incorporates the unique sweetness of coconut milk and the subtle heat of Scotch bonnet peppers, offering a delightful Caribbean twist that’s both exciting and familiar. Making this dish at home not only saves you money compared to dining out but also allows you to control the quality of ingredients and adjust the spice level to your exact preference.
The tender shrimp, crisp-tender bell peppers, and creamy, fragrant sauce create a symphony of textures and tastes that’s utterly captivating. It’s a culinary journey that’s surprisingly simple to recreate in your own kitchen, bringing a taste of island paradise to your table. So go ahead, invite your friends and family to this flavor fiesta, or just treat yourself to an unforgettable meal tonight!
Storing and Reheating Tips
- Refrigeration: Allow the Jamaican Shrimp Pasta to cool completely before storing. Transfer the leftovers to an airtight container. Properly stored, the pasta will stay fresh in the refrigerator for up to 3 days.
- Reheating: The best way to reheat this dish is on the stovetop. Gently warm it in a skillet over medium-low heat. You may need to add a splash of water, coconut milk, or broth to loosen the sauce. Stir frequently until heated through. Avoid microwaving if possible, as it can sometimes make the shrimp rubbery and the sauce separate, but if necessary, heat in short intervals, stirring in between.
- Freezing: While not ideal for optimal texture, you can freeze this pasta. Cool completely and transfer to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above. Be aware that the texture of the sauce and shrimp might change slightly after freezing.
Final Thoughts
This Jamaican Shrimp Pasta is a simple yet profoundly flavorful dish that truly sings with island charm. It’s an invitation to explore exciting tastes, and you’ll be delighted by how easily this delicious meal comes together. Give it a try and let the vibrant flavors transport you to paradise!
Jamaican Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta and set aside.8 ounces linguine or fettuccine pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the thinly sliced red and green bell peppers and the minced Scotch bonnet pepper (or red pepper flakes). Cook, stirring occasionally, until the peppers are tender-crisp, about 5-7 minutes.2 tablespoons olive oil, 1 medium onion, finely chopped, 3 cloves garlic, minced, 1 red bell pepper, thinly sliced, 1 green bell pepper, thinly sliced, 1 Scotch bonnet pepper, seeded and finely minced
- Pour in the full-fat coconut milk and chicken or vegetable broth. Add the soy sauce, dried thyme, and curry powder (if using). Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer.1 (13.5 ounce) can full-fat coconut milk, 0.5 cup chicken broth or vegetable broth, 1 tablespoon soy sauce, 1 teaspoon dried thyme, 0.5 teaspoon curry powder
- Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque throughout. Be careful not to overcook the shrimp, as they can become tough.1 pound large shrimp, peeled and deveined
- Add the cooked and drained pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste.8 ounces linguine or fettuccine pasta, to taste Salt and freshly ground black pepper
- Divide the Jamaican Shrimp Pasta among serving bowls. Garnish generously with fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of zesty flavor.for garnish Fresh cilantro, chopped, for serving Lime wedges