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Jamaican cuisine is a vibrant tapestry of flavors and influences, reflecting the island's rich history and diverse culture. It is a celebration of bold spices, fresh ingredients, and a love for cooking that is deeply rooted in the heart of the Caribbean. One standout dish that embodies these elements is Jamaican Shrimp Pasta, a delightful fusion that brings together the best of both worlds: the comforting textures of pasta and the lively flavors of Jamaican cooking.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the vibrant flavors of Jamaica with this delicious Jamaican Shrimp Pasta! This creamy dish features succulent shrimp, colorful bell peppers, and a rich sauce made from coconut milk and heavy cream. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner. Garnish with fresh herbs for an extra pop of flavor. Treat yourself and your loved ones to a taste of the tropics with every delightful bite!
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Ingredients
  

8 oz (225 g) fettuccine or spaghetti

1 lb (450 g) large shrimp, peeled and deveined

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tsp allspice

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 cup coconut milk

1 cup heavy cream

1 cup cherry tomatoes, halved

1 green onion, chopped (for garnish)

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or spaghetti according to the package instructions until al dente. Drain and set aside.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the peeled and deveined shrimp, seasoning with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and are just cooked through. Remove from the skillet and set aside.

      Prepare the Vegetables: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sliced bell peppers, cooking for another 3-4 minutes until the peppers soften.

        Create the Sauce: Sprinkle the allspice, paprika, and cayenne pepper into the skillet, stirring well to coat the vegetables. Slowly pour in the coconut milk and heavy cream, stirring constantly. Bring the mixture to a gentle simmer.

          Combine and Cook: Add the cherry tomatoes to the skillet, followed by the cooked shrimp. Gently mix in the pasta, ensuring everything is well coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through, allowing the flavors to meld.

            Serve: Remove from heat and adjust seasonings with salt and pepper. Garnish with chopped green onion and fresh herbs. Serve warm and enjoy the tropical flavors!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4