There’s something truly special about a dish that transports you. One bite, and you’re miles away, soaking in the sun and listening to the gentle lapping of waves. This Creamy Jamaican Shrimp Pasta does exactly that for me. It’s a vibrant, soulful dish that combines the comforting nature of a creamy pasta with the bold, aromatic flavours of the Caribbean. The sauce is rich with coconut milk and warming jerk spices, punctuated by the sweetness of bell peppers and the zesty kick of lime. This is my go-to recipe when I need something that feels a bit impressive for a weeknight but comes together without a fuss.

The magic here is in the balance. The creamy coconut sauce beautifully mellows the fiery jerk seasoning, creating a sauce that’s flavourful without being overwhelmingly spicy (though you can certainly dial up the heat if you wish!). Juicy, plump shrimp are tossed through at the end, cooking to perfection in the residual heat. We then fold in al dente pasta and a trio of colourful peppers, often called ‘Rasta’ pasta for its red, green, and gold colours reminiscent of the Rastafarian flag.

It’s an ideal dish for a Friday night treat, a dinner with friends where you want to serve something memorable, or any time you’re craving a plate of sunshine. It always gets compliments, and the combination of creamy, spicy, and fresh is just irresistible.

Recipe Overview

This Creamy Jamaican Shrimp Pasta delivers a beautiful harmony of flavours. You can expect a rich, velvety sauce with the signature warmth of Jamaican jerk seasoning, cooled by creamy coconut milk and brightened with a squeeze of fresh lime. The shrimp remain succulent and tender, while the colourful peppers add a lovely, subtle crunch. I’ve found that using a good quality, full-fat coconut milk is non-negotiable for achieving that perfect, luscious consistency without the sauce splitting.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Jamaican Shrimp Pasta

• Genuine Flavour: We’re not cutting corners here. The sauce gets its depth from authentic Jamaican jerk spice, with its complex notes of allspice and thyme, which are perfectly complemented by the sweetness of coconut milk.
• Ready in Under 35 Minutes: From chopping board to dinner table, this entire meal is ready in about 35 minutes, making it brilliant for those evenings when you want something satisfying without spending hours in the kitchen.
• Flexible Recipe: Don’t have shrimp? Diced chicken breast works beautifully. Try my Garlic Parmesan Chicken Pasta Recipe for inspiration on cooking chicken for pasta. You can also toss in a handful of fresh spinach at the end for extra greens.
• Great for a Special Weeknight: It feels elevated and looks stunning on the plate, which works wonderfully for a date night in or when you simply want to treat yourself after a long day.
• Family Tested: My kids absolutely devour this every time I make it. They love the creamy sauce and colourful peppers, and I just reduce the amount of jerk seasoning slightly for them.

Creamy Jamaican Shrimp Pasta

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the creamiest sauce, I always recommend using a full-fat, canned coconut milk. The carton varieties are often thinner and won’t give you that luxurious texture we’re after. I personally like the Grace or Dunn’s River brands for both the coconut milk and the jerk seasoning for an authentic taste.

• 400g dried penne or fusilli pasta
• 1 tbsp olive oil
• 400g raw king prawns, peeled and deveined
• 1 red bell pepper, deseeded and thinly sliced
• 1 yellow bell pepper, deseeded and thinly sliced
• 1 green bell pepper, deseeded and thinly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp mild or hot Jamaican jerk seasoning paste (adjust to your spice preference)
• 400ml full-fat coconut milk
• 1 tsp dried thyme
• 1 chicken or vegetable stock cube, crumbled
• 1 lime, juice only
• A small bunch of fresh coriander or spring onions, chopped, for garnish
• Salt and freshly ground black pepper, to taste

Sara’s Tip: Pat your prawns completely dry with a paper towel before adding them to the pan. This helps them get a beautiful pink colour rather than just steaming in their own moisture.

How to Make Creamy Jamaican Shrimp Pasta

The process for this dish is straightforward. We cook the pasta while we build the flavourful sauce in a separate pan, and then bring it all together at the end for a perfect finish.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a cupful) of the starchy pasta water. Drain the pasta and set aside.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan over a medium heat. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the onion is translucent and the peppers have softened but still retain a slight bite.
3. Add Garlic and Spices: Add the minced garlic and dried thyme to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn.
4. Bloom the Jerk Seasoning: Stir in the jerk seasoning paste and cook for one minute more. This step is key to waking up the spices and deepening their flavour. The kitchen will start to smell amazing at this point!
5. Create the Creamy Sauce: Pour in the full-fat coconut milk and add the crumbled stock cube. Stir everything together until the sauce is smooth. Bring it to a gentle simmer and let it bubble away for 3-4 minutes to thicken slightly. Reduce the heat to low.
6. Cook the Shrimp: Add the peeled raw prawns to the simmering sauce. They will cook very quickly. Let them simmer gently for 2-3 minutes, stirring occasionally, just until they turn pink and opaque. Overcooking will make them tough, so keep a close eye on them.
7. Combine and Finish: Add the drained pasta to the pan with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, I find that adding a splash of the reserved pasta water helps to loosen it to the perfect consistency. The starch in the water helps the sauce cling beautifully to the pasta. For more tips on achieving the perfect pasta texture, this guide from BBC Good Food is excellent.
8. Final Touches: Squeeze in the juice of one lime and season with salt and black pepper to your liking. The lime juice really brightens everything up. Give it a final stir, then serve immediately, garnished with fresh coriander or chopped spring onions.

Tips From My Kitchen

• Temperature Control: Once you add the coconut milk, keep the heat on a low-medium simmer. Boiling it too vigorously can cause the sauce to split or become grainy. A gentle bubble is all you need.
• The Secret Step: Don’t forget to reserve some pasta water! I learned that this starchy liquid is the key to creating a silky, restaurant-quality sauce that coats every single piece of pasta instead of pooling at the bottom of the bowl.
• Make-Ahead: You can chop the onion, peppers, and garlic a day in advance and store them in an airtight container in the fridge. This makes assembly even faster on the night. The sauce itself is best made fresh.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat, adding a splash of water or milk to loosen the sauce as it will have thickened considerably.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or skillet
• Tongs or a pasta fork for tossing

Delicious Variations to Try

This recipe is a fantastic base for customisation. Feel free to experiment based on what you have in your kitchen!

• Spicy Version: For those who love heat, add one finely chopped Scotch bonnet pepper along with the garlic. Remember to remove the seeds for a more manageable heat level, or leave them in if you’re brave!
• Vegetarian/Vegan Option: Swap the shrimp for a drained can of chickpeas or cubes of pan-fried firm tofu. Use vegetable stock and ensure your jerk seasoning is vegan-friendly.
• Different Protein: This sauce works wonderfully with other proteins. Try it with bite-sized pieces of chicken breast or even salmon fillets. For a different take on a satisfying meal, my Sticky Chicken Rice Bowls are also a firm favourite.

What to Serve With Creamy Jamaican Shrimp Pasta

This dish is quite complete on its own, but a few simple sides can elevate it further.

• Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up every last bit of that incredible creamy sauce.
• Simple Green Salad: A crisp green salad with a sharp, lime-based vinaigrette provides a refreshing contrast to the richness of the pasta.
• Drink Pairing: A cold Red Stripe beer is the classic choice. For wine lovers, a crisp, acidic Sauvignon Blanc will cut through the creaminess beautifully.

Frequently Asked Questions

Creamy Jamaican Shrimp Pasta

A vibrant and spicy pasta dish featuring succulent shrimp and colorful bell peppers, all tossed in a rich and creamy coconut jerk sauce. This recipe offers a delicious taste of the Caribbean, perfect for a flavorful weeknight meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Caribbean

Calories: 760

Ingredients Method Notes

Ingredients

  

• 400 g dried penne or fusilli pasta
• 1 tbsp olive oil
• 400 g raw king prawns peeled and deveined
• 1 red bell pepper deseeded and thinly sliced
• 1 yellow bell pepper deseeded and thinly sliced
• 1 green bell pepper deseeded and thinly sliced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tbsp mild or hot Jamaican jerk seasoning paste adjust to your spice preference
• 400 ml full-fat coconut milk
• 1 tsp dried thyme
• 1 chicken or vegetable stock cube crumbled
• 1 lime juice only
• A small bunch of fresh coriander or spring onions chopped, for garnish
• Salt and freshly ground black pepper to taste

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a cupful) of the starchy pasta water. Drain the pasta and set aside.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan over a medium heat. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the onion is translucent and the peppers have softened but still retain a slight bite.
3. Add Garlic and Spices: Add the minced garlic and dried thyme to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn.
4. Bloom the Jerk Seasoning: Stir in the jerk seasoning paste and cook for one minute more. This step is key to waking up the spices and deepening their flavour. The kitchen will start to smell amazing at this point!
5. Create the Creamy Sauce: Pour in the full-fat coconut milk and add the crumbled stock cube. Stir everything together until the sauce is smooth. Bring it to a gentle simmer and let it bubble away for 3-4 minutes to thicken slightly. Reduce the heat to low.
6. Cook the Shrimp: Add the peeled raw prawns to the simmering sauce. They will cook very quickly. Let them simmer gently for 2-3 minutes, stirring occasionally, just until they turn pink and opaque. Overcooking will make them tough, so keep a close eye on them.
7. Combine and Finish: Add the drained pasta to the pan with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, I find that adding a splash of the reserved pasta water helps to loosen it to the perfect consistency. The starch in the water helps the sauce cling beautifully to the pasta. For more tips on achieving the perfect pasta texture, this guide from BBC Good Food is excellent.
8. Final Touches: Squeeze in the juice of one lime and season with salt and black pepper to your liking. The lime juice really brightens everything up. Give it a final stir, then serve immediately, garnished with fresh coriander or chopped spring onions.

Notes

The starchy pasta water is key to achieving the perfect sauce consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I really hope you enjoy making this Creamy Jamaican Shrimp Pasta as much as my family and I do. It’s a dish full of warmth, colour, and incredible flavour that never fails to put a smile on our faces. If you give it a try, please let me know how it turned out in the comments below. Happy cooking!
– Sara