Description
Jamaican Shrimp Pasta is a flavorful Caribbean-inspired dish featuring succulent shrimp seasoned with spicy jerk seasoning, tossed with tender linguine in a creamy, smoky sauce made from heavy cream, chicken broth, and Parmesan cheese, finished with fresh bell peppers, lime juice, and parsley for a vibrant and satisfying main course.
Ingredients
Scale
Pasta
- 12 ounces linguine or penne pasta
Shrimp and Seasonings
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Jamaican jerk seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: extra jerk seasoning or red pepper flakes for more heat
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lime
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add linguine or penne pasta and cook until al dente according to package instructions. Drain and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp along with Jamaican jerk seasoning, smoked paprika, salt, and black pepper. Cook shrimp for 2 to 3 minutes on each side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté Vegetables: In the same skillet, add sliced red and yellow bell peppers, thinly sliced red onion, and minced garlic. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Make Sauce: Stir in the heavy cream, chicken broth, and grated Parmesan cheese into the skillet. Let the mixture simmer for 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken.
- Combine and Finish: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together thoroughly to coat the shrimp and pasta evenly in the creamy sauce. Squeeze in the juice of half a lime and sprinkle chopped parsley over the top. Toss again to incorporate all flavors.
- Serve: Serve the Jamaican shrimp pasta hot. Optionally, garnish with extra Parmesan cheese or additional jerk seasoning or red pepper flakes for added heat.
Notes
- You can use store-bought or homemade jerk seasoning—adjust the amount based on your heat preference.
- For a lighter version of the sauce, substitute half-and-half for the heavy cream.
- Shrimp can be replaced with another seafood if desired, adjusting cooking time accordingly.
- Make sure not to overcook the shrimp to keep them tender and juicy.
