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Jamaican cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the island's rich cultural heritage and diverse influences. Renowned for its bold spices and fresh ingredients, Jamaican cooking invites you to embark on a culinary adventure. Among the many dishes that encapsulate this island's spirit, Jamaican Shrimp Pasta stands out as a delightful fusion of Caribbean and Italian influences. This dish not only showcases the succulent nature of shrimp but also embraces the aromatic spices and creamy textures that define Jamaican cooking.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in a taste of the Caribbean with this Jamaican Shrimp Pasta! This creamy delight features succulent shrimp sautéed with garlic, onion, and vibrant bell peppers, all enveloped in a rich coconut milk and heavy cream sauce. Infused with spices and a kick from Scotch bonnet pepper, this dish is both comforting and exotic. Perfectly paired with fettuccine, it’s an easy, delicious meal that brings island flavors to your dinner table. Garnish with fresh parsley and enjoy!
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Ingredients
  

8 oz fettuccine or spaghetti

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon unsalted butter

4 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper (red or yellow), sliced

1 Scotch bonnet pepper, finely chopped (adjust to taste)

1 teaspoon fresh thyme leaves

1 teaspoon allspice

1 teaspoon paprika

1 cup coconut milk

1 cup heavy cream

Salt and black pepper, to taste

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

Zest and juice of 1 lime

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté the Shrimp: In a large skillet, heat the olive oil and butter over medium-high heat. Add the garlic and onion, and sauté for about 2 minutes until fragrant. Slowly add the shrimp, cooking for about 2-3 minutes until they turn pink and are just cooked through. Remove them from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the sliced bell pepper and the Scotch bonnet pepper, sautéing for another 3-4 minutes until softened. Stir in the thyme, allspice, and paprika, cooking for an additional minute.

        Add Cream and Coconut Milk: Lower the heat to medium and add the coconut milk and heavy cream to the skillet. Stir well to combine, then bring it to a gentle boil. Reduce the heat and let it simmer for about 5 minutes until it thickens slightly. Season with salt and black pepper to taste.

          Combine Everything: Return the cooked shrimp to the skillet along with the lime juice and zest. Mix in the drained pasta, adding some reserved pasta water if the sauce is too thick. Toss well to ensure the pasta is well coated with the creamy sauce.

            Serve: Serve the Jamaican Shrimp Pasta hot, garnished with fresh parsley.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4