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Jamaican Shrimp Pasta

Jamaican Shrimp Pasta is a vibrant dish that brings the flavors of the Caribbean right to your dinner table. This quick and easy recipe features succulent shrimp sautéed in a creamy coconut sauce, mixed with colorful bell peppers and al dente pasta. It’s perfect for both gatherings and weeknight meals, promising an explosion of flavors that will transport you to a tropical paradise.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces spaghetti or penne pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (13.5 ounces) coconut milk
  • Juice of 1 lime
  • 2 teaspoons curry powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve half a cup of pasta water.
  2. In a large skillet over medium heat, heat olive oil. Add shrimp and cook for about 3 minutes until pink. Remove and set aside.
  3. In the same skillet, add garlic and bell peppers; sauté until soft (about 5 minutes).
  4. Pour in coconut milk and lime juice; add curry powder and simmer for about 5 minutes until slightly thickened.
  5. Return cooked pasta and shrimp to the skillet; add reserved pasta water as needed. Toss to combine until heated through.
  6. Serve hot; garnish with cilantro or lime wedges if desired.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Jamaican

Nutrition

  • Serving Size: 1 plate (300g)
  • Calories: 475
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 170mg

Keywords: - Customize by swapping shrimp for chicken or tofu.- Adjust spice levels by modifying curry powder or adding fresh chilies.- Store leftovers in an airtight container for up to three days; reheat gently on the stove.