Name: Jamaican Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 lb 450 g large shrimp, peeled & deveined; 12 oz 340 g linguine or fettuccine; 2 Tbsp unsalted butter; 1 Tbsp extra‑virgin olive oil; ½ medium yellow onion (finely diced); 1 small red or yellow bell pepper (thinly sliced); 4 cloves garlic (minced); ½ Scotch bonnet pepper (seeds removed and finely minced); 1 tsp ground allspice; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp paprika; ½ cup 120 ml chicken or vegetable broth; 1 cup 240 ml heavy cream; ½ cup freshly grated Parmesan cheese (plus extra for serving); Zest and juice of 1 lime (plus wedges for garnish); Salt & freshly ground black pepper (to taste); 2 scallions (thinly sliced); Handful of fresh cilantro or parsley (chopped)

Welcome, culinary adventurers! Today, I’m thrilled to share with you my Jamaican Shrimp Pasta Recipe, a vibrant fusion of Caribbean spices and creamy pasta that will transport your taste buds straight to the shores of Kingston. As a professional chef with years of experience exploring global flavors, I’ve crafted this dish to balance authentic Jamaican aromas—think Scotch bonnet heat, allspice warmth, and citrus brightness—with the comforting embrace of a rich, velvety sauce coating al dente linguine. Whether you’re hosting a dinner party or craving a weeknight treat that’s anything but ordinary, this recipe has got you covered.

Why You’ll Love This Recipe

Bold Caribbean Flavors: Harnesses the vibrant heat of Scotch bonnet peppers, fragrant allspice (“pimento”), and tangy lime.
Creamy Comfort: A luscious sauce clings to each strand of pasta, balanced by the succulent juiciness of shrimp.
Quick & Easy: Ready in under 45 minutes—perfect for busy weeknights or a show-stopping weekend meal.
Customizable Heat Level: Adjust the spice to suit your palate, from mild warmth to tongue-tingling intensity.

Experience a culinary journey without the airfare—this Jamaican Shrimp Pasta Recipe brings the spirit of Jamaica right to your dinner table.

Key Ingredients & Flavor Profile

Main Components

Shrimp: 1 lb (450 g) large shrimp, peeled & deveined
Pasta: 12 oz (340 g) linguine or fettuccine
Citrus: Fresh lime juice & zest (from 1–2 limes) for brightness

Jamaican Spice Blend

Scotch Bonnet Pepper: ½ pepper, finely minced (substitute habanero for similar heat)
Allspice (Pimento) Berries: 1 tsp ground or freshly crushed
Thyme: 1 tsp dried Jamaican thyme (or 2 tsp fresh)
Paprika: 1 tsp sweet or smoked

Aromatics & Flavor Enhancers

Garlic: 4 cloves, finely minced
Onion: ½ medium yellow onion, finely diced
Bell Pepper: 1 small red or yellow, thinly sliced

Sauce Base

Butter: 2 Tbsp unsalted
Olive Oil: 1 Tbsp extra-virgin
Heavy Cream: 1 cup (240 ml)
Chicken or Vegetable Broth: ½ cup (120 ml)
Parmesan Cheese: ½ cup freshly grated, plus extra for serving

Fresh Herbs & Garnishes

Cilantro or Parsley: handful, chopped
Scallions: 2 stalks, thinly sliced
Lime Wedges: for serving

Equipment You’ll Need

Large pot for boiling pasta
Heavy skillet or sauté pan (12″/30 cm)
Mixing bowls for marinade
Tongs or slotted spoon
Microplane or fine grater (for zest and cheese)

Step-by-Step Preparation

4.1 Marinating the Shrimp

Pat Dry: Use paper towels to remove excess moisture—this ensures a nice sear.
Combine Marinade: In a bowl, whisk together:
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 1 tsp ground allspice
- 1 tsp dried thyme
- ½ Scotch bonnet pepper, minced
- 2 cloves garlic, minced
- Salt & pepper to taste
Toss Shrimp: Add shrimp to the marinade, stir gently to coat.
Chill: Cover and refrigerate for 15–20 minutes. (Don’t marinate longer than 30 minutes—acid will “cook” the shrimp.)

4.2 Preparing the Pasta

Boil Water: Bring a large pot of water to a rolling boil; add a generous pinch of salt.
Cook Pasta: Add linguine and cook 1 minute less than package directions for al dente.
Reserve Pasta Water: Before draining, scoop out ½ cup of starchy water; this will help loosen the sauce if needed.
Drain & Toss: Drain pasta and briefly toss with a drizzle of olive oil to prevent sticking.

4.3 Crafting the Jamaican-Inspired Sauce

Sauté Aromatics: In a heavy skillet over medium heat, melt butter with olive oil. Add onion and bell pepper; sauté for 3–4 minutes until softened.
Garlic & Spices: Stir in remaining garlic, paprika, and a pinch more allspice; cook for 30 seconds until fragrant.
Deglaze: Carefully pour in broth, scraping any browned bits from the pan. Simmer 2 minutes.
Cream Addition: Reduce heat to low; stir in heavy cream. Cook gently until the sauce thickens slightly, about 3–4 minutes.
Cheese Embrace: Whisk in Parmesan until melted. Taste and adjust seasoning with salt, pepper, and an extra squeeze of lime if desired.

4.4 Bringing It All Together

Cook Shrimp: Push sauce to the side and add marinated shrimp in a single layer. Sear 1–2 minutes per side until pink and opaque.
Combine with Pasta: Add cooked pasta directly into the skillet. Toss gently to coat each strand.
Adjust Consistency: If the sauce seems too thick, loosen with reserved pasta water, a tablespoon at a time.
Finish with Freshness: Fold in cilantro (or parsley), scallions, and lime zest.

Chef’s Tips for Perfection

Shrimp Selection: Use wild-caught if available for superior texture and flavor.
Heat Management: Remove seeds from your Scotch bonnet for milder heat, or leave them in for an authentic kick.
Pasta Water Magic: That starchy water is your secret weapon—adds silkiness to the sauce without thinning its flavor.
Don’t Overcrowd Shrimp: Cook in batches if needed—overcrowding leads to steaming rather than searing.
Make It Creamier: For an ultra-rich sauce, swap half the heavy cream with full‑fat coconut milk (adds a subtle tropical note!).

Recipe Variations & Substitutions

Protein Swap: Replace shrimp with scallops, jerk chicken strips, or firm tofu for a vegetarian twist (use veggie broth).
Grain-Free: Serve this Jamaican shrimp pasta over zucchini noodles or spaghetti squash.
Low‑Carb: Omit pasta entirely; double up on shrimp and extra veggies for a bowl-style entrée.
Spice Level: For a smoky twist, add ½ tsp smoked paprika and swap Scotch bonnet for chipotle in adobo.

Serving Suggestions & Pairings

Side Dishes:
- Caribbean Coleslaw: Cabbage, carrots, and a tangy lime-mayo dressing.
- Fried Plantains: Sweet, golden slices that complement the heat.
Beverage Pairings:
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio.
- Beer: A light lager or a tropical IPA.
- Mocktail: Refreshing pineapple-mint cooler.
Plating Presentation:
- Twirl pasta into nest shapes on each plate.
- Top with a sprig of cilantro and a lime wedge.

Make-Ahead & Storage

Marinade: Shrimp can be marinated up to 2 hours ahead (keep refrigerated).
Sauce: Prepare sauce base without seafood up to 1 day in advance; gently reheat and proceed with shrimp and pasta.
Leftovers: Store in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of broth or cream to revive the sauce.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Absolutely—just be sure to thaw completely, pat dry, and drain excess liquid before marinating to avoid watering down the sauce.

Q: What’s the best way to remove shrimp shells?
A: Grip the legs, peel away from the body, then pinch the tail to pop off the shell. Remove the vein with a small paring knife if needed.

Q: My sauce separated—how do I fix it?
A: Whisk in a little cold water or cream off the heat to emulsify; gradually bring back to low heat while whisking.

Q: Can I halve or double this recipe?
A: Yes, this recipe scales beautifully. Just adjust cooking vessels accordingly and taste as you go.

Conclusion

There you have it—a celebration of Caribbean flair wrapped around tender shrimp and silky pasta. This Jamaican Shrimp Pasta Recipe is perfect for food lovers seeking an exciting twist on Italian classics. With its harmonious blend of spice, citrus, and cream, it’s destined to become a favorite in your recipe repertoire. Give it a try tonight, and let the island vibes transform your dinner table into a tropical escape. Happy cooking!