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This super creamy Caribbean shrimp pasta hugs comfort food vibes with a splash of sunshine. Dreamy coconut mingles with lively jerk spices, and shrimp keep things bouncy. When time is tight or I want to wow folks, I whip this up again and again.
The jerk spice and coconut milk just work magic together with juicy shrimp—first time I made this dish, I couldn’t believe how much I loved it. Now I make it any time I’m missing sunshine or need a hug on a plate.
Tasty Ingredients
- Olive oil to cook with: go for the good extra virgin type so you get that nice fruity edge
- Lime wedges for serving: let everyone squeeze on as much fresh zing as they want
- Fresh cilantro for topping: chop just before serving and use only the leaves for big flavor
- Black pepper: grind fresh for a stronger pepper kick
- Salt: sea salt is best to make all the flavors pop
- Fresh lime juice: save this for the end to bring brightness
- Jamaican jerk seasoning: look for clean mixes with nothing fake or super salty
- Coconut milk: shake up the can before opening so it’s silky throughout
- Red or yellow bell pepper: choose shiny, firm peppers for crunch and sweetness
- Garlic: fresh minced gives tons of flavor here
- Medium onion: dice small so it pretty much melts into the sauce
- Large shrimp: get them peeled and deveined—pick shrimp with clear flesh and faint ocean smell
- Fettuccine or linguine: these thicker noodles grab all that creamy goodness; cook ’em just to the edge of soft
Simple How-To Guide
- Top and Serve:
- Spoon pasta onto plates, pile on cilantro, and tuck in lime wedges to squeeze over every bite
- Mix Together:
- Add the drained pasta right into your saucey pan, tossing with tongs to combine. A splash of reserved pasta water helps with mixing if it’s looking thick. Taste and tweak seasonings as you like it.
- Simmer the Sauce:
- Stir in coconut milk and squeeze in that lime. Let it gently bubble uncovered a handful of minutes so it gets rich and dreamy. Add a bit of the saved pasta water if it goes too thick.
- Sear the Shrimp:
- Turn heat to medium-high, toss in shrimp, sprinkle over jerk seasoning, salt, and pepper. Sauté, flipping shrimp until they just turn pink—takes a few minutes and keeps them nice and juicy.
- Sauté Your Veggies:
- Warm olive oil in a big pan. Drop in chopped onion, let it sweat but not brown for a few minutes. Add garlic and bell pepper, cook till just soft and fragrant.
- Noodle Time:
- Get a big pot of salty water boiling, add your pasta, and cook until it’s just chewy in the middle. Scoop out a mug of that water before draining—it’ll help your sauce later.
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Every time jerk spices hit my skillet, the kitchen smells like that one amazing beach trip in Jamaica—honestly, I love seeing the kids sneak back for a swipe of sauce straight from the pan.
Storing leftovers
Put leftovers in a sealed container and stash in the fridge for up to two days. To warm up, add a bit of coconut milk and reheat gently so everything stays creamy and shrimp stay soft. Freezing’s not worth it since the sauce can split and shrimp won’t be as tender.
Easy swaps
Don’t have coconut milk? Try half-and-half and regular milk if you’re okay with dairy. Going meatless? Use tofu or mushrooms instead of shrimp—and don’t be shy with the jerk blend to keep the punchy taste.
Ideas for serving
This dish rocks with a crisp green salad or some quick-steamed veggie sides. Garlic bread is a must if you’re all about sopping up extra sauce. If there’s a crowd, plop the pasta on a big platter and let everyone pile on as much cilantro or lime as they like.
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Jamaican flavors behind this dish
It’s the jerk seasoning that really brings the warmth—woody, spicy, and totally classic Jamaica. Coconut milk chills things out and gives the sauce its velvety feel. Whip this up on a hectic weeknight and bring some island joy right to your table.
Frequently Asked Questions
- → What kind of pasta should I pick?
Long noodles like linguine or fettuccine soak up that creamy coconut sauce best, but anything you’ve got will work in a pinch.
- → Are frozen shrimp okay for this?
Sure thing, just let them thaw all the way before tossing them in so they cook up right and get all the flavor.
- → Is this dish super hot?
That jerk seasoning brings some kick, but you control the heat. Add less for a milder bite or crank it up if you’re bold.
- → Can I swap out the coconut milk?
If you’re not feeling coconut, try some cream cheese or half-and-half—they’ll make it rich, though you’ll lose that signature Caribbean vibe.
- → What are some tasty toppings?
Brighten things with extra lime, more cilantro, or even a dash more jerk seasoning if you want a flavor boost.
- → How do I add more veggies?
Toss in extra bell pepper, a handful of spinach, or juicy cherry tomatoes right at the end for more color and goodness.