Can I use cooked shrimp instead of raw?

Yes, you can use pre-cooked shrimp. However, to avoid overcooking, add them only during the final minute when combining the sauce and pasta. Just warm them through in the creamy sauce — this preserves their texture and prevents them from becoming rubbery.

What can I substitute for coconut milk?

If you’re not a fan of coconut milk or don’t have it on hand, you can use heavy cream, oat cream, or even a blend of cream cheese and milk. Keep in mind, though, that the unique flavor of Jamaican Shrimp Pasta comes largely from the coconut milk, so the taste will vary.

Is Jamaican Shrimp Pasta spicy?

Jerk seasoning brings medium to high heat, but you can easily control the spice level. Start with less and taste as you go. For a milder version, use a low-heat jerk blend or make your own with paprika, thyme, garlic powder, and just a pinch of cayenne.

Jamaican Shrimp Pasta – Best Creamy Caribbean Dinner

Name: Jamaican Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 8 ounces fettuccine or linguine pasta: forms the hearty base that soaks up the creamy sauce; 1 pound large shrimp, peeled and deveined: provides sweet, succulent seafood flavor; 1 tablespoon olive oil: used to sauté the aromatics; 1 medium onion, finely chopped: adds sweetness and depth; 2 cloves garlic, minced: brings a sharp, savory kick; 1 bell pepper (red or yellow), diced: offers sweetness and color; 1 can (14 ounces) coconut milk: delivers creamy texture and tropical richness; 1 tablespoon Jamaican jerk seasoning: adds bold spice and smoky flavor; 1 tablespoon fresh lime juice: brightens the dish and balances heat; Salt and pepper, to taste: enhances overall flavor; 1/4 cup fresh cilantro, chopped: provides a fresh herbal finish; Lime wedges, for serving: offers an extra citrusy pop at the table

Description

Creamy Jamaican Shrimp Pasta is a bold and flavorful Caribbean-inspired dish featuring succulent shrimp, vibrant bell peppers, and a rich coconut milk sauce infused with Jamaican jerk seasoning. This easy weeknight meal comes together in under 30 minutes, offering a perfect balance of spice, creaminess, and tropical flair.

Ingredients

Scale

8 ounces fettuccine or linguine pasta: forms the hearty base that soaks up the creamy sauce
1 pound large shrimp, peeled and deveined: provides sweet, succulent seafood flavor
1 tablespoon olive oil: used to sauté the aromatics
1 medium onion, finely chopped: adds sweetness and depth
2 cloves garlic, minced: brings a sharp, savory kick
1 bell pepper (red or yellow), diced: offers sweetness and color
1 can (14 ounces) coconut milk: delivers creamy texture and tropical richness
1 tablespoon Jamaican jerk seasoning: adds bold spice and smoky flavor
1 tablespoon fresh lime juice: brightens the dish and balances heat
Salt and pepper, to taste: enhances overall flavor
1/4 cup fresh cilantro, chopped: provides a fresh herbal finish
Lime wedges, for serving: offers an extra citrusy pop at the table

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent.
Add minced garlic and diced bell pepper. Cook for another 2–3 minutes until soft and aromatic.
Increase heat to medium-high and add shrimp. Season with salt, pepper, and jerk seasoning. Cook for 3–4 minutes until shrimp are pink and opaque.
Pour in coconut milk and add lime juice. Stir and let simmer for 3–5 minutes. Adjust consistency with reserved pasta water if needed.
Add drained pasta to the skillet. Toss gently to coat with sauce and combine well.
Taste and adjust seasoning as desired. Remove from heat and garnish with chopped cilantro.
Serve hot with lime wedges on the side.

Notes

Use full-fat coconut milk for the creamiest texture.
Start with a small amount of jerk seasoning and adjust to your spice preference.
Reserve pasta water to loosen the sauce if needed without watering it down.
Don’t overcook the shrimp to keep them juicy and tender.
This dish is best served fresh but can be stored for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4g
Sodium: 480mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 25g
Cholesterol: 160mg