Caribbean Jerk Shrimp Pasta Recipe

By: Pearl Phillip

This pasta dish blends the comforting richness of Italian cuisine with bold Caribbean flavors. Featuring jerk-marinated shrimp, creamy coconut sauce, and a Scotch bonnet kick, it’s a perfect fusion meal for any occasion.

Serves: 4

Prep Time: 20 minutes

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Cook Time: 25 minutes

Ingredients

For the jerk shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp jerk seasoning (store-bought or homemade)
• 2 tbsp fresh lime juice
• 1 tbsp olive oil

For the pasta:

• 12 oz (340 g) linguine or penne pasta
• 2 tbsp olive oil or coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 Scotch bonnet pepper, finely minced (optional, remove seeds for less heat)
• 1 cup unsweetened coconut milk (full-fat)
• ½ cup chicken or vegetable broth
• 1 tsp ground allspice
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• ½ cup grated Parmesan (optional, for fusion twist)

Garnish:

• Fresh cilantro or parsley, chopped
• Lime wedges

Instructions

1. Marinate the shrimp: Toss shrimp with jerk seasoning, lime juice, and olive oil. Marinate for 15–20 minutes.
2. Cook the pasta: Boil a large pot of salted water. Cook pasta until al dente. Drain, reserving ½ cup of pasta water.
3. Cook the shrimp: Heat a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and slightly charred. Remove and set aside.
4. Build the sauce: In the same skillet, add oil. Sauté onion, garlic, and peppers until softened. Stir in Scotch bonnet, allspice, and paprika. Add coconut milk and broth. Simmer 5–7 minutes. Season with salt and pepper.
5. Combine: Add pasta to the sauce, tossing to coat. Use reserved pasta water if needed. Stir in shrimp and warm through.
6. Finish & serve: Plate pasta, garnish with cilantro or parsley, and serve with lime wedges. Optional: sprinkle Parmesan for fusion touch.

Chef’s Notes

• Swap shrimp with jerk chicken or tofu for variation.
• Add pineapple chunks or roasted plantains for extra island flair.
• Substitute Scotch bonnet with habanero or a milder chili if desired.

Nutrition Information (per serving)

• Calories: ~520 kcal
• Protein: 32 g
• Carbohydrates: 48 g
• Dietary Fiber: 4 g
• Total Fat: 22 g – Saturated Fat: 11 g
• Cholesterol: 165 mg
• Sodium: 750 mg
• Sugars: 6 g

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