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Dreamed up on a night when dinner needed to be fast but fun, this velvety Jamaican shrimp pasta totally hits the spot. Plump shrimp cozies up with bell peppers in a silky coconut sauce loaded with jerk spices. The dish comes together quickly and brings a splash of Caribbean color to your table.
The first time I made this, my crew devoured every bite and keep asking for more. I’m into how rich it feels without taking hours to make.
Irresistible Ingredients
- Fresh cilantro Sprinkle on top for a kick of herby brightness Grab bunches that look fresh and leafy
- Fettuccine or linguine noodles These flat noodles hang onto that creamy sauce well Go for bronze cut if you want extra saucy action
- Bell pepper Toss in for a pop of color, some crunch, and a hint of sweetness—red or yellow really shine
- Large shrimp cleaned and shelled Pick glossy, firm shrimp for the perfect bite
- Lime wedges Squeeze on at the table for extra zing Slice right before you eat for max freshness
- Jamaican jerk spice blend That signature mix—spicy, herby, and just the right warmth. Try to get a version that's super aromatic, not just filler
- Coconut milk The ingredient that pulls all the flavors together Full fat is the way to go for best results
- Salt and pepper Sprinkle to dial up the flavors Taste it at the end and add more if you think it needs it
- Olive oil Cooks everything evenly and brings a little richness Extra virgin adds a deeper taste
- Onion and garlic The start of any solid sauce—look for nice firm cloves and onions
- Fresh lime juice Brightens everything up—freshly squeezed is so much better than the bottled stuff
Easy Step-by-Step Guide
- Serve It Up:
- Twirl those noodles onto dishes, sprinkle over plenty of chopped cilantro, and tuck some lime wedges in there for an extra fresh pop when you dig in
- Mix It All Together:
- Drop your cooked pasta right into the pan and toss until everything is coated and glossy If it gets too thick, splash in some reserved pasta water Give it a taste and see if you want to tweak with more salt, pepper, or lime
- Bring On the Sauce:
- Add coconut milk and fresh lime juice and stir until the whole pan is saucy and smooth Simmer for another few minutes, adjusting with a bit of pasta water if things get too tight
- Sauté Shrimp:
- Turn up the burner a bit and spread shrimp across the skillet Hit 'em with jerk seasoning, salt, and pepper Let them cook a few minutes per side until both sides are pink and they've just curled up
- Toss in Aromatics:
- Sauté diced onion with a slick of oil over medium heat for a few minutes Add in minced garlic and chopped bell pepper, then let them get soft and fragrant before moving on
- Start the Pasta:
- Boil up lots of salted water, drop in the pasta, and cook until it has a bit of bite—usually eight to ten minutes Hold back a cup of that pasta water, then drain
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This was my first Caribbean-style noodle dish and the way coconut milk just clings to the pasta never fails to impress me. Nobody turns down those shrimp, especially with an extra lime squeeze at the end. Feels like a sunny getaway even when it's just another weekday.
Keeping It Fresh
Pop any extras in a sealed container in the fridge for up to two days. Warm up gently with a splash of water or a bit more coconut milk so the sauce stays loose, but don’t let the shrimp cook much more.
Switch It Up
No shrimp? Thinly sliced chicken or tofu will work great. Missing fettuccine? Penne or spaghetti does the job. You can dial jerk seasoning heat up or down. Out of limes? Fresh lemon juice is a solid swap.
Tasty Pairings
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This dish holds up all on its own in one big bowl. If you want to stretch the meal, pair it with a fresh salad and maybe some garlic bread to mop up the leftovers. Occasionally I toss in some halved cherry tomatoes at the end for a little tang and extra color.
Background & Traditions
Jerk spices are a classic staple in Jamaican kitchens, going on everything from meats to seafood. Coconut milk is often used in Caribbean cooking for its creamy texture and to mellow out spicy flavors, creating that sweet and savory balance this dish is known for. Every bite is a tasty nod to island comfort.
Common Recipe Questions
- → Will coconut milk curdle in the sauce?
Coconut milk can handle gentle cooking just fine, so your sauce turns out smooth and creamy without splitting.
- → How can I make the dish even creamier?
Stir in a bit of mascarpone or cream cheese for an ultra-decadent, silky bite.
- → How spicy is jerk seasoning in this dish?
Jerk is usually on the spicy side, but you can use more or less to hit your heat sweet spot.
- → Can I substitute the shrimp with another protein?
Tofu and chicken are both so good here—just cook until they're done through to keep things safe and tasty.
- → What pasta shapes pair best with the creamy coconut sauce?
Linguine and fettuccine are classic, but honestly, spaghetti or penne will soak up all that sauce too.