Description

A delicious and creamy Jamaican shrimp pasta dish featuring perfectly seasoned jerk-spiced shrimp sautéed with bell peppers and onions, all tossed in a rich Parmesan cream sauce over tender fettuccine or linguine. Ready in 30 minutes, this recipe brings a flavorful Caribbean twist to a classic pasta meal.

Ingredients

Pasta

8 oz fettuccine or linguine

Shrimp and Seasoning

1 lb shrimp, peeled and deveined
1 tbsp jerk seasoning
1 tbsp olive oil

Vegetables

½ red bell pepper, sliced
½ yellow onion, sliced

Sauce

1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt & pepper to taste

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Instructions

Cook the pasta: Prepare the fettuccine or linguine according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
Season and sauté shrimp: Toss the peeled and deveined shrimp with the jerk seasoning until evenly coated. Heat olive oil in a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté vegetables: In the same skillet, add the sliced red bell pepper and yellow onion. Cook and stir for 3-4 minutes until the vegetables are softened but still retain some texture.
Make the cream sauce: Pour in the heavy cream, chicken broth, and grated Parmesan cheese to the skillet with vegetables. Stir well to combine all ingredients, then bring the sauce to a gentle simmer allowing it to thicken slightly, about 3-5 minutes.
Combine shrimp and pasta: Return the cooked shrimp and drained pasta back into the skillet with the creamy sauce. Toss thoroughly to coat the pasta and shrimp evenly in the sauce. Season with salt and pepper to taste, adjusting as needed.
Serve: Plate the creamy Jamaican shrimp pasta warm and enjoy this flavorful Caribbean-inspired meal.

Notes

Use fresh shrimp for best flavor; frozen can be used but should be thawed completely.
Adjust the amount of jerk seasoning based on preferred spice level.
Feel free to substitute heavy cream with half-and-half for a lighter version, though sauce will be less rich.
Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
Garnish with fresh chopped parsley or cilantro for added color and freshness.