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Mix everyday ingredients into a Caribbean-inspired shrimp pasta featuring velvety coconut sauce with well-seasoned shrimp. This quick half-hour meal brings island tastes through juicy shrimp, flavorful jerk spices, and smooth coconut sauce. Every bite delivers waves of taste from juicy seafood to island-style cream sauce.
While trying out different Caribbean foods, I stumbled on this mix that perfectly blends comfort eating with tropical flavors.
Key Components
- Large shrimp: Grab them fresh or defrosted for better bite
- Coconut milk: Go with full-fat for the creamiest results
- Jerk seasoning: Brings that real Caribbean kick
- Fresh lime: Gives it a zesty finish
- Quality pasta: Grabs onto the sauce nicely
Full Ingredients List (Serves 4)
- 1 pound large shrimp, peeled and deveined
- 8 ounces fettuccine or linguine
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 ounces) coconut milk
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Cooking Instructions
- Get Pasta Ready:
- Fill a big pot with salty water and boil it. Cook your pasta until it's firm but not hard (8-10 minutes), and save 1 cup of that starchy water.
- Cook The First Ingredients:
- Put oil in a big pan over medium heat. Cook your onion until it's see-through, about 3-4 minutes. Toss in garlic and bell pepper, then cook another 2-3 minutes.
- Handle The Shrimp:
- Turn up the heat a bit. Add your shrimp with jerk spices, salt, and pepper. Let them cook just until they turn pink, around 3-4 minutes.
- Make Your Sauce:
- Add the coconut milk and squeeze in that lime juice. Let it bubble gently for 3-5 minutes until it gets a bit thicker.
- Mix Everything Together:
- Drop your cooked pasta into the skillet and mix gently. Add some of that saved pasta water if things look too thick.
- Finish It Off:
- Keep cooking until the sauce sticks nicely to the pasta, and adjust your seasonings as needed.
- Last Touches:
- Sprinkle cilantro on top and put those lime wedges on the side.
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The Caribbean cook who taught me always said the trick to great shrimp pasta was finding that sweet spot where spicy and creamy work together without fighting.
Pairing Ideas
Make this meal even better with some tasty sides. Whip up a simple fruit salad with mango and avocado chunks. Don't forget some crusty bread to soak up the leftover sauce. When having friends over, use wide bowls and top with extra cilantro and colorful peppers for a pretty presentation. A glass of light Pinot Grigio or Sauvignon Blanc goes really well with this dish.
Mix It Up Options
Switch things around with this flexible dish by trying different proteins and add-ins. Swap shrimp for chicken pieces or white fish chunks, or make it meat-free with chickpeas instead. Try mixing in some cream cheese for extra richness, or throw in whatever veggies are in season. Make it hotter with scotch bonnet peppers or tamer by cutting back on the jerk spices. If you can't eat gluten, serve it over rice or quinoa.
Keeping Leftovers
Keep everything tasting fresh by storing sauce and pasta in different containers when possible. They'll stay good in sealed containers for up to three days. When warming it up, add a splash of coconut milk to bring back the creaminess. For the best taste, cook fresh pasta when using leftover sauce. I wouldn't freeze the whole dish together, but you can freeze just the sauce on its own.
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Final Thoughts
This Caribbean shrimp pasta has become my favorite for quick but impressive meals. It's easy to make, but paying attention to cooking times and seasoning turns out amazing results that feel like a vacation on a plate. Just remember, proper prep work and careful sauce-making are the keys to nailing this pasta every single time.
Recipe Questions & Answers
- → How can I make it hotter?
- Toss in some extra jerk seasoning or finely dice scotch bonnet peppers for that classic kick.
- → What if I don’t have coconut milk?
- You can swap it out with heavy cream, although it’ll lose that tropical flavor. Light coconut milk is also a good backup.
- → Can I replace the pasta type?
- Sure! Spaghetti, linguine, or even fettuccine would be great substitutes.
- → How do I get the sauce silkier?
- Try stirring in a small amount of cream cheese or mascarpone for extra smoothness.
- → Can I include more vegetables?
- Absolutely! Spinach, cherry tomatoes, or other colorful veggies would pair beautifully.