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Jamaican cuisine is a vibrant tapestry woven from a rich history and a blend of diverse cultures. It’s a culinary celebration that showcases bold flavors, fragrant spices, and an array of colorful ingredients, all of which create dishes that are as satisfying as they are delicious. One standout dish that captures the essence of this Caribbean island while infusing a twist of Italian flair is Jamaican Shrimp Pasta. This delightful fusion is not merely a meal; it’s an experience that tantalizes the palate and invites you to savor the tropical essence of the Caribbean.

Jamaican Shrimp Pasta: A Creamy Delight

Dive into the flavors of the Caribbean with this easy Jamaican Shrimp Pasta recipe! Creamy and indulgent, this dish features fettuccine pasta tossed with succulent shrimp, vibrant bell peppers, and a rich combination of heavy cream and coconut milk. Seasoned to perfection with allspice and paprika, it's a delightful mix of spice and flavor. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress. Serve it garnished with fresh cilantro and Parmesan for a delicious finishing touch!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp coconut oil

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup heavy cream

1 cup coconut milk

1 tsp allspice

1 tsp paprika

½ tsp cayenne pepper (adjust to heat preference)

Salt and pepper to taste

1 lime, juiced

¼ cup fresh cilantro, chopped

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Shrimp: In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes until they turn pink and opaque. Remove them from the skillet and set aside.

      Make the Sauce: In the same skillet, add the remaining tablespoon of coconut oil. Sauté the onion and garlic for about 2 minutes until fragrant. Add the red and green bell peppers and cook for an additional 3-4 minutes.

        Add Cream and Coconut Milk: Pour in the heavy cream and coconut milk, stirring to combine. Sprinkle in the allspice, paprika, and cayenne pepper. Let the sauce simmer on low heat for about 5 minutes until it thickens slightly.

          Combine Everything: Add the sautéed shrimp back into the skillet along with the cooked fettuccine. Toss to combine all the ingredients well. Drizzle with lime juice and adjust seasoning if necessary.

            Serve: Garnish the Jamaican shrimp pasta with chopped cilantro and grated Parmesan cheese. Serve hot and enjoy your creamy delight!

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings