Creamy Jamaican Shrimp Pasta 

Creamy Jamaican Shrimp Pasta is a delightful fusion of Caribbean flavors and Italian comfort food. This dish combines succulent shrimp with a rich coconut milk-based sauce, infused with the bold spices of Jamaican jerk seasoning. The addition of bell peppers and lime juice adds a refreshing zest, while the creamy sauce envelops the pasta, creating a satisfying and flavorful meal. Perfect for a weeknight dinner or a special occasion, this dish brings the vibrant tastes of the Caribbean to your table in under 30 minutes. 

Ingredients

For the Pasta:

• 8 oz fettuccine or linguine pasta
  
  

• 1 tablespoon olive oil
  
  

• 1 medium onion, finely chopped
  
  

• 2 cloves garlic, minced
  
  

• 1 bell pepper, diced (red or yellow)
  
  

• 1 can (14 oz) coconut milk
  
  

• 1 tablespoon Jamaican jerk seasoning (adjust to taste)
  
  

• 1 tablespoon fresh lime juice
  
  

• Salt and pepper, to taste
  
  

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

• Lime wedges, for serving
  
  

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
  
  

• 1 tablespoon olive oil
  
  

• Salt and pepper, to taste
  
  

• 1 tablespoon Jamaican jerk seasoning
  
  

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
   
   

2. Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, salt, pepper, and jerk seasoning until evenly coated.
   
   

3. Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and diced bell pepper, cooking for an additional 2–3 minutes until fragrant and softened.
   
   

4. Cook the Shrimp: Increase the heat to medium-high and add the seasoned shrimp to the skillet. Cook for 3–4 minutes, turning occasionally, until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
   
   

5. Make the Sauce: In the same skillet, pour in the coconut milk and add the lime juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3–5 minutes to thicken slightly.
   
   

6. Combine Pasta and Shrimp: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time to reach desired sauce consistency. Season with additional salt, pepper, or jerk seasoning if needed.
   
   

7. Serve: Divide the pasta among serving plates. Garnish with chopped cilantro and serve with lime wedges on the side.
   
   

Nutritional Information (per serving)

• Calories: Approximately 450 kcal
  
  

• Protein: 35 g
  
  

• Fat: 15 g
  
  

• Carbohydrates: 45 g
  
  

• Fiber: 3 g
  
  

• Sugar: 5 g
  
  

• Sodium: 600 mg
  
  

• Cholesterol: 170 mg