Description
This Creamy Jamaican Shrimp Pasta blends Caribbean heat and coconut creaminess into one unforgettable dish. Featuring juicy shrimp, vibrant veggies, warm spices, and silky coconut milk tossed with fettuccine, it’s comfort food with a tropical twist. Ready in under an hour, it’s perfect for weeknight dinners or special occasions alike!
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup coconut milk (full fat recommended)
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ cup reserved pasta water (optional, for sauce consistency)
Instructions
- Prep shrimp: Rinse and pat dry. Season lightly with salt and pepper.
- Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add onion, sauté for 3–4 minutes. Add garlic and bell pepper, cook another 2–3 minutes.
- Cook shrimp: Add shrimp to the skillet and cook for 3–4 minutes until pink and opaque.
- Make the sauce: Stir in coconut milk, allspice, paprika, salt, black pepper, and cayenne (if using). Simmer for 5 minutes.
- Combine with pasta: Toss in cooked pasta and reserved pasta water, a little at a time, until sauce is silky.
- Finish with fresh flavor: Add cherry tomatoes and lime juice, stir gently. Remove from heat and top with fresh cilantro.
- Serve hot: Plate and enjoy immediately!
Notes
- Don’t overcook shrimp — they only need a few minutes.
- Vegetarian? Swap shrimp with sautéed zucchini, chickpeas, or tofu.
- Want more heat? Add jalapeños or a splash of hot sauce.
- No fettuccine? Penne or linguine work well too.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Caribbean Fusion