Jamaican Shrimp Pasta Recipe
A zesty fusion of Caribbean spices and creamy linguine tossed with marinated shrimp, garlic, bell pepper, and a hint of lime—ready in under 45 minutes for a quick, vibrant dinner that transports your taste buds straight to Jamaica.
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
Instructions
- Marinate the Shrimp: In a bowl, whisk together lime juice, 1 Tbsp olive oil, 1 tsp allspice, 1 tsp thyme, minced Scotch bonnet, 2 cloves garlic, salt, and pepper. Toss shrimp to coat and refrigerate 15–20 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook 1 minute less than package directions. Reserve ½ cup pasta water, drain, and toss with a drizzle of olive oil.
- Sauté Vegetables: In a heavy skillet over medium heat, melt butter with remaining olive oil. Add onion and bell pepper; cook 3–4 minutes until softened.
- Build the Sauce: Stir in remaining garlic, paprika, and a pinch more allspice; cook 30 seconds. Pour in broth, scrape up any fond, and simmer 2 minutes. Reduce heat, stir in cream, and cook until slightly thickened (3–4 minutes). Whisk in Parmesan until smooth.
- Cook the Shrimp: Push sauce aside, add shrimp in a single layer, and sear 1–2 minutes per side until opaque.
- Combine & Finish: Add pasta to the skillet, tossing to coat. If needed, loosen sauce with reserved pasta water, 1 Tbsp at a time. Stir in lime zest, scallions, and cilantro.
- Serve: Plate immediately, garnish with extra Parmesan and lime wedges.
Notes
- For milder heat, omit Scotch bonnet seeds or substitute with jalapeño.
- Leftovers keep 1–2 days; reheat gently with a splash of broth.
- Swap half the cream with full‑fat coconut milk for a tropical twist.
- To save time, prep aromatics and zest in advance.