Jerk Shrimp Pasta

— Creamy, Spicy, and Caribbean-Inspired

Jerk Shrimp Pasta is a bold fusion of Caribbean flavors and creamy comfort food. Succulent shrimp seasoned with jerk spices are sautéed to perfection and tossed with penne pasta in a rich coconut cream sauce, creating a dish that’s both spicy and indulgent.

The sauce blends heavy cream, coconut milk, cheese, and aromatic spices, resulting in a smooth Alfredo-style texture with an island twist. Tri-color sweet peppers add color, sweetness, and crunch, balancing the heat from the jerk seasoning.

Perfect for family dinners or special occasions, this creamy jerk shrimp pasta delivers a satisfying combination of heat, richness, and flavor in every bite.

Recipe Details:

• Servings: 4–6

• Prep Time: 15 mins

• Cook Time: 30 mins

Ingredients:

Shrimp:

• 1 lb XL shrimp

• 1 teaspoon all-purpose seasoning

• 1 teaspoon jerk seasoning

• 1 tablespoon green seasoning

• 1 tablespoon oil (coconut oil recommended)

Pasta:

• 16 oz penne pasta

Creamy Jerk Sauce:

• 2 cups heavy whipping cream

• 2 cups coconut milk

• 2 tablespoons flour

• ¼ cup tri-color sweet peppers (red, green, yellow), julienned

• 1 tablespoon green seasoning

• 1 teaspoon all-purpose seasoning

• 1 tablespoon jerk seasoning

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• Salt and pepper, to taste

• ½ cup grated Parmesan cheese

• ½ cup mozzarella cheese

• Fresh parsley, for garnish

Instructions:

Prepare the Ingredients:

• Julienne the sweet peppers and set aside.

• Cook the penne pasta according to package instructions and drain.

Season and Cook the Shrimp:

• Peel, wash, and devein the shrimp in lime or lemon water. Pat dry.

• Season shrimp with all-purpose seasoning, jerk seasoning, and green seasoning.

• Heat oil in a skillet over medium heat.

• Sauté shrimp for a few minutes until pink and cooked through. Remove and set aside.

Make the Creamy Jerk Sauce:

• In the same skillet, add butter, garlic, flour, julienned peppers, jerk seasoning, and green seasoning.

• Stir and cook for 3–5 minutes until fragrant.

• Pour in heavy cream and coconut milk.

• Reduce heat and simmer for 7–10 minutes until thick and creamy.

• Stir in Parmesan and mozzarella cheese until melted and smooth.

Combine and Serve:

• Add cooked pasta and shrimp to the sauce and toss to coat evenly.

• Cover and simmer on low heat for 3–4 minutes.

• Garnish with fresh parsley and serve warm.

💡 Chef’s Note:

For extra heat, add sliced Scotch bonnet pepper or extra jerk seasoning to the sauce. If you prefer a lighter version, substitute half of the heavy cream with more coconut milk or use half-and-half. This dish pairs perfectly with garlic bread or a fresh salad.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥