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Jamaican Shrimp Pasta

Jamaican Shrimp Pasta

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Course: Main Course, Pasta
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.5 cup chicken broth or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon curry powder optional, but adds depth
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh cilantro, chopped
  • for serving Lime wedges

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

Properly stored, the pasta will stay fresh in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of liquid to loosen sauce. Freezing is not ideal for texture.