The sun-kissed flavors of Jamaica come alive in this creamy, spice-kissed shrimp pasta that feels like a mini-vacation on a plate. Each bite brings together tender shrimp, vibrant bell peppers, and a lusciously silky sauce made from coconut milk and heavy cream, all dancing with the warmth of allspice and the cheeky kick of Scotch bonnet pepper sauce. This dish isn’t just about satisfying your stomach; it’s about waking up your senses. Picture tender linguine (or your favorite pasta shape) enveloped in a rum-infused, coconut-cream sauce that’s brightened by fresh lime juice and balanced with a hint of brown sugar sweetness. It’s the kind of comfort food that makes you close your eyes halfway through a forkful and grin at yourself—because you know you’ve just discovered something special. The interplay of bold Jamaican spices and creamy textures transforms an ordinary weeknight dinner into an island-inspired celebration.
I remember the first time I whipped up this recipe for a laid-back Friday dinner with friends. Between the sizzling shrimp hitting the hot skillet and that first waft of rum meeting the pan, we all paused mid-conversation, forks in hand, just to savor the moment. Whether you’re an intermediate cook looking to stretch your culinary wings or someone searching for a memorable dinner that’s neither too fussy nor too plain, this Jamaican Shrimp Pasta is your golden ticket. With a total hands-on time of just 35 minutes—15 minutes to prep and 20 minutes to cook—you can go from chopping board to dining table in under an hour. Clocking in at around 650 calories per serving, it’s rich enough for a special gathering yet simple enough for a spontaneous bite at lunch or dinner. So grab your skillet, crank up your favorite tunes, and let’s get ready to bring a taste of the islands into your kitchen!
KEY INGREDIENTS IN JAMAICAN SHRIMP PASTA
Before diving into the kitchen, let’s take a friendly stroll through the star players of this dish. Each ingredient has its own little role to play, from lending creaminess to dialing up the heat or adding that unmistakable Caribbean flair. Gathering everything in advance means a smooth cooking groove and a joyful plate at the end.
- Shrimp
Succulent, peeled, and deveined shrimp that turn pink and tender in just a few minutes. They’re the protein powerhouse and bring the heart of this seafood-forward dish.
- Pasta
Your choice of linguine, spaghetti, or penne becomes the perfect vessel for that luscious sauce, delivering comfort and a comforting bite in every forkful.
- Olive Oil
A quality extra-virgin olive oil adds a fruity, peppery base for sautéing aromatics, keeping things light and flavorful.
- Unsalted Butter
A knob of butter enriches the sauce, giving it a silky mouthfeel and helping the spices to bloom beautifully.
- Onion
Finely chopped onion provides a sweet, savory foundation, softening as it cooks and deepening the overall flavor.
- Garlic
Minced garlic adds pungent warmth and depth—an absolute must for building complex, aromatic layers.
- Bell Pepper
Thinly sliced red or yellow bell pepper brings a pop of color and a crisp, sweet crunch that balances the creaminess.
- Dried Thyme
Earthy thyme sprigs infuse a subtle herbiness that pairs perfectly with the island spices.
- Paprika
Adds a mild smokiness and vibrant red hue, visually reminding you of tropical sunsets.
- Cayenne Pepper
Provides adjustable heat to wake up your palate—feel free to dial it up or down.
- Allspice
The classic Jamaican spice, with its warm, clove-like aroma, ties together the sweet, spicy, and savory notes.
- Brown Sugar
A touch of sweetness to counterbalance the spice, bringing harmony to the sauce.
- White Rum
Optional but transformative—rum deglazes the pan, lifts up any tasty browned bits, and imparts a subtle island spirit.
- Coconut Milk
Rich and creamy, coconut milk is the tropical backbone of the sauce, offering a gentle sweetness.
- Heavy Cream
Works in tandem with the coconut milk to create a luxuriously smooth, velvety texture.
- Salt and Black Pepper
Simple seasonings to taste that highlight and enhance every other ingredient.
- Fresh Lime Juice
Juicy, tangy brightness that cuts through the richness and brings everything to life.
- Fresh Parsley
Bright green flecks of parsley add a fresh, herbaceous finish and a lively color contrast.
- Scotch Bonnet Pepper Sauce
The signature Jamaican heat, giving you that authentic punch of spice. Adjust to your liking!
HOW TO MAKE JAMAICAN SHRIMP PASTA
This recipe moves swiftly from start to finish, transforming pantry staples and fresh ingredients into an island-inspired pasta feast. Follow these detailed steps to ensure every shrimp is perfectly cooked and every noodle is luxuriously coated in that gorgeous sauce.
1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente—firm to the bite. Drain and set aside, reserving about ½ cup of pasta water for adjusting the sauce later.
2. In a large skillet, heat the olive oil and unsalted butter over medium-high heat. Add the chopped onions and minced garlic, then sauté for 2–3 minutes until they turn soft and fragrant, making the kitchen smell absolutely irresistible.
3. Stir in the thinly sliced bell pepper and cook for another 2–3 minutes, tossing occasionally so it softens but still retains a slight crisp.
4. Evenly sprinkle the dried thyme, paprika, cayenne pepper, and allspice over the veggies. Stir constantly to coat everything in the warming spices, ensuring no clump goes unnoticed.
5. Add the peeled shrimp to the skillet and cook for 2–3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside, keeping all those juices in the pan.
6. Carefully pour in the white rum (if using), and use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the skillet. Let the rum cook off for 1–2 minutes, burning away the alcohol but leaving behind that rich depth.
7. Pour in the coconut milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, cooking for 3–4 minutes so the sauce thickens slightly and melds the flavors.
8. Stir in the brown sugar, fresh lime juice, and Scotch bonnet pepper sauce. Keep stirring until the sugar fully dissolves and the sauce tastes perfectly balanced. Season with salt and black pepper to your preference.
9. Return the cooked shrimp to the skillet and gently toss to coat in the sauce. Add the drained pasta, tossing everything together. If the sauce seems too thick, add a splash of your reserved pasta water to loosen it up.
10. Garnish with freshly chopped parsley and serve immediately for maximum flavor and visual appeal.
SERVING SUGGESTIONS FOR JAMAICAN SHRIMP PASTA
After all that wonderful cooking, it’s time to plate your creation in a way that looks as good as it tastes. A thoughtful presentation and complementary sides can elevate this pasta from a cozy home dinner to a laid-back island feast. Whether you’re serving family on a weeknight or guests at a small gathering, these suggestions will help you strike just the right note between comfort and flair.
- Family-Style Pasta Platter
Pile the shrimp pasta on a large, shallow serving dish. Garnish generously with parsley and lime wedges around the edges, letting everyone help themselves at the table for an inviting, communal vibe.
- Crisp Side Salad
Offer a vibrant salad of mixed greens, cherry tomatoes, and thinly sliced cucumber tossed in a light vinaigrette. The fresh crunch and acidity provide a perfect counterpoint to the creamy, spicy pasta.
- Warm Garlic Bread
Slice a rustic baguette, brush with garlic butter, and toast until golden. The crunchy bread is ideal for mopping up every last drop of that coconut-cream sauce.
- Tropical Drink Pairing
Serve with a mango mojito or a virgin pineapple cooler. The fruity, minty notes in the drink highlight the Caribbean essence of the dish and keep the meal feeling bright and festive.
HOW TO STORE JAMAICAN SHRIMP PASTA
Life happens and sometimes there are leftovers—good news, because this pasta can be stored and enjoyed again! Proper storage helps maintain both flavor and texture, ensuring that reheated servings taste almost as good as freshly made. Here are some easy tips to keep your Jamaican Shrimp Pasta at its best.
- Refrigerate Promptly
Cool the pasta to room temperature within two hours of cooking. Transfer it to an airtight container and refrigerate for up to 2 days. Chilling quickly prevents spoilage and keeps that creamy sauce from developing off-flavors.
- Reheat Gently
When you’re ready for round two, reheat on the stovetop over low heat. Add a splash of water or coconut milk to revive the sauce’s creaminess and stir gently until warmed through. This method prevents the sauce from splitting.
- Freeze for Longer Storage
If you need to store it beyond a couple of days, portion the pasta into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
- Separate Components
For maximum freshness, consider storing the pasta and shrimp sauce separately. Keep cooked pasta in one container and sauce in another, then combine and heat just before serving to maintain the best consistency.
CONCLUSION
We’ve journeyed through the vibrant world of Jamaican Shrimp Pasta—starting with a creamy, rum-infused sauce brimming with island spices, then layering in tender shrimp, colorful peppers, and perfectly al dente pasta. You now have all the tools you need: from selecting and understanding each key ingredient to executing each step with confidence. The dish’s intermediate difficulty level makes it approachable for cooks eager to learn new techniques, yet it’s special enough to showcase at a dinner party. With a total cook time of just 20 minutes and a prep time of 15, you’ll find that this recipe fits seamlessly into both busy weeknights and leisurely weekend meals. Plus, at around 650 calories per serving, it strikes a satisfying balance between indulgence and balance. Don’t forget to print this article or save it in your favorite recipe collection so you can revisit these island flavors whenever the mood strikes!
Below, you’ll find a handy FAQ to troubleshoot any questions you might have, whether it’s about ingredient swaps, spice adjustments, or plating ideas. And if you decide to dive into this recipe—whether you’re craving a solo pasta dinner or planning a small gathering—I’d love to hear how it goes. Feel free to share your thoughts, questions, or any creative twists you tried in the comments. Your feedback not only helps me refine recipes but also inspires fellow home cooks to bring a little Caribbean sunshine into their kitchens.
Jamaican Shrimp Pasta
Description
Savory shrimp sizzling with thyme, paprika, and Scotch bonnet pepper sauce, bathed in a luscious coconut-cream and rum-infused sauce, tossed with al dente pasta for a vibrant, island-inspired meal
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
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In a large skillet, heat olive oil and butter over medium-high heat. Add the onions and garlic, and sauté for 2-3 minutes until soft and fragrant.
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Add the bell pepper to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
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Sprinkle the dried thyme, paprika, cayenne pepper, and allspice over the mixture. Stir well to coat the vegetables in the spices.
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Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
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In the same skillet, add the rum (if using), scraping any bits from the bottom of the pan. Let it cook for 1-2 minutes until the alcohol evaporates.
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Stir in the coconut milk and heavy cream, bringing the sauce to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
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Add brown sugar, lime juice, and Scotch bonnet pepper sauce, stirring until the sugar dissolves and the sauce is well combined. Season with salt and pepper to taste.
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Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
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Garnish with freshly chopped parsley and serve immediately.
Note
- For a vegetarian version, you can substitute shrimp with tofu or grilled vegetables.
- Scotch bonnet pepper sauce provides a distinct Jamaican heat, but you can adjust the level of spiciness by adding more or less.
- The rum is optional but adds depth to the sauce, lending a subtle sweetness that complements the spices.
- Make sure to use fresh lime juice to bring a bright and tangy contrast to the creamy sauce.
- The combination of coconut milk and cream gives this dish a luxurious texture, perfect for a special occasion.
