Description
A rich and flavorful Caribbean-inspired pasta dish featuring succulent shrimp in a creamy coconut sauce with Jamaican jerk spices and bell peppers.
Ingredients
Scale
- 12 oz (340g) penne pasta (or any preferred pasta)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp Jamaican jerk seasoning (divided)
- 2 tbsp olive oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley or scallions (for garnish)
Instructions
- Marinate the shrimp: Toss shrimp with 1 tbsp jerk seasoning and 1 tbsp olive oil. Let sit for 10-15 minutes.
- Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sauté vegetables: Heat remaining oil in a large skillet. Add bell peppers, onion, and garlic. Sauté until softened (3-4 minutes).
- Cook shrimp: Push veggies to one side, add shrimp, and cook 2-3 minutes per side until pink. Remove shrimp and set aside.
- Make the sauce: In the same pan, add coconut milk, heavy cream, broth, tomato paste, remaining jerk seasoning, smoked paprika, cayenne, thyme, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
- Combine: Return shrimp to the pan, add cooked pasta, and toss to coat in the sauce. Cook for 1-2 minutes to heat through.
- Garnish & serve: Top with fresh parsley or scallions. Serve hot.
Notes
- For extra heat, add Scotch bonnet pepper or more cayenne.
- Substitute shrimp with chicken or tofu for a different protein.
- Use full-fat coconut milk for the creamiest texture.
- If the sauce is too thick, thin it with a splash of broth or pasta water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican-Caribbean Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg