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I love this dreamy Jamaican shrimp pasta Loaded with creamy coconut sauce and bold jerk spice every forkful screams comfort food and a touch of the tropics Whenever it's a jam-packed night or I want to wow my crew I come back to this dish again and again
The first time I tossed together this pasta I couldn’t believe how the creamy coconut milk matched up with the spicy jerk shrimp Instantly became my comfort dinner for when I’m craving warm, bold flavors and a mini-vacation feeling
Luscious Ingredients
- Olive oil for sautéing: grab good extra virgin if you can the fruity taste is just right for this dish
- Lime wedges for serving: every bite can get a bright splash I hunt down the juiciest limes
- Fresh cilantro for garnish: just the leaves, chopped up last minute so it’s crisp and zingy
- Black pepper: a fresh grind perks things up with some warmth
- Salt: sea salt brings all the flavors to life just sprinkle to taste
- Fresh lime juice: squeeze it in at the last second for major zip
- Jamaican jerk seasoning: brings classic jerk flavor with that spicy kick look for blends without weird extras or tons of salt
- Coconut milk: the super creamy backbone of the sauce shake up the can first
- Red or yellow bell pepper: adds a crunchy touch of color and sweet notes make sure they’re shiny and firm
- Garlic: use freshly minced for big, bold aroma and flavor
- Medium onion: offers subtle sweetness chop it up fine so it melts right into the sauce
- Large shrimp: peeled, cleaned, as fresh as you can get you want them to smell like the sea and look a bit see through
- Fettuccine or linguine: pick long pasta that stands up to the sauce cook it just till it’s firm, not mushy
Simple Step-by-Step Guide
- Garnish and Plate:
- Pile pasta on plates top with a handful of cilantro and maybe stack up a couple lime wedges for squeezing
- Mix Pasta with Sauce:
- Add drained noodles into your saucey skillet Give it all a good toss so every noodle gets that silky coating Add a splash of your saved pasta water if it’s a bit thick Give it a quick taste and fix up seasoning as needed
- Make the Sauce:
- Stir in coconut milk plus a squeeze of lime right into your skillet Scrape up any tasty bits on the bottom Let it bubble gently for a few minutes so everything thickens and the flavors come together If it looks too thick trickle in some of your pasta water to thin it out
- Cook the Shrimp:
- Crank up the heat a little Toss the shrimp in with your onion and pepper then sprinkle over jerk seasoning, salt, and pepper Cook them for just three or four minutes, tossing so they’re evenly done The second they turn pink and start to curl, pull them from the heat—you want them super tender
- Sauté the Essentials:
- Drizzle oil in a big pan Warm it on medium Toss in chopped onion cook a few minutes till it looks soft but not browned Add in your garlic and bell pepper, stir for another couple minutes till it all smells amazing and softens up
- Boil Your Pasta:
- Get a huge pot of water salty as the sea Boil your pasta till it’s just firm (eight to ten minutes) Before draining scoop out about a cup of pasta water for later use
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Every single time I cook with jerk seasoning it’s like a flashback to Jamaica My kitchen fills with that spicy, warm smell and my favorite part? Watching my kids swipe up every last bit of that creamy sauce from the pan
How to store leftovers
Pop leftovers in a sealed container and stash them in the fridge for up to two days To warm just add a splash of coconut milk and heat slow on low This keeps the sauce extra silky and shrimp from getting tough Freezing isn’t great because shrimp get chewy and you might lose the creamy sauce texture
Swap ideas
Can’t do coconut milk? Use a mix of half milk and half cream if you’re cool with dairy Going veggie? Ditch the shrimp and toss in mushrooms or cubes of firm tofu You can add more jerk seasoning if you want to boost the flavor punch
Fun pairings
Try this with a crisp green salad or pile of steamed veggies, it makes things bright and colorful Garlic bread? Always a hit for sopping up extra sauce If I’ve got a crowd, I serve this right in the pan and let everyone load up their bowls with cilantro and fresh lime
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Jamaican vibes and backstory
The big flavor punch here comes from jerk seasoning—that’s what brings that warm, spicy, classic Jamaican taste Creamy coconut milk chills out the spice and makes the sauce so silky You get all that sunshine feel, right at home, even on a hectic night
Recipe FAQs
- → Can I switch up the kind of pasta?
Linguine and fettuccine love soaking up creamy coconut sauce, but honestly, any long noodle would work just fine.
- → Is frozen shrimp alright to use?
Totally! Just make sure they’re thawed all the way so they cook up evenly and grab all the flavor.
- → Does it come out super spicy?
Jerk usually has a nice warm kick, but you get to decide how much heat goes in. Tone it down or crank it up—your call.
- → Can I swap out coconut milk?
If you’re after a different taste, try half-and-half or even some cream cheese. Coconut milk keeps it classic Caribbean, though.
- → What’s good on top?
Brighten things up with a shower of fresh cilantro, a few lime wedges, or more jerk seasoning if you’re feeling extra islandy.
- → Want more veggies?
Throw in some baby spinach, extra bell pepper, or even a handful of cherry tomatoes near the end. More color, more goodness.