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:
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Servings: 4–6
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Prep Time: 15 mins
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Cook Time: 30 mins
Ingredients:
Shrimp:
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1 lb XL shrimp
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1 teaspoon all-purpose seasoning
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1 teaspoon jerk seasoning
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1 tablespoon green seasoning
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1 tablespoon oil (coconut oil recommended)
Pasta:
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16 oz penne pasta
Creamy Jerk Sauce:
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2 cups heavy whipping cream
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2 cups coconut milk
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2 tablespoons flour
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¼ cup tri-color sweet peppers (red, green, yellow), julienned
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1 tablespoon green seasoning
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1 teaspoon all-purpose seasoning
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1 tablespoon jerk seasoning
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1 tablespoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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Salt and pepper, to taste
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½ cup grated Parmesan cheese
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½ cup mozzarella cheese
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Fresh parsley, for garnish
Instructions:
Prepare the Ingredients:
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Julienne the sweet peppers and set aside.
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Cook the penne pasta according to package instructions and drain.
Season and Cook the Shrimp:
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Peel, wash, and devein the shrimp in lime or lemon water. Pat dry.
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Season shrimp with all-purpose seasoning, jerk seasoning, and green seasoning.
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Heat oil in a skillet over medium heat.
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Sauté shrimp for a few minutes until pink and cooked through. Remove and set aside.
Make the Creamy Jerk Sauce:
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In the same skillet, add butter, garlic, flour, julienned peppers, jerk seasoning, and green seasoning.
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Stir and cook for 3–5 minutes until fragrant.
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Pour in heavy cream and coconut milk.
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Reduce heat and simmer for 7–10 minutes until thick and creamy.
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Stir in Parmesan and mozzarella cheese until melted and smooth.
Combine and Serve:
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Add cooked pasta and shrimp to the sauce and toss to coat evenly.
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Cover and simmer on low heat for 3–4 minutes.
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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 🌿🍛🔥
