Flavorful Jamaican Shrimp Pasta

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Flavorful Jamaican Shrimp Pasta

Some recipes come from a place of convenience, and some are born out of pure craving—this dish is both. One rainy Tuesday afternoon, I was staring into the fridge looking for dinner inspiration when I saw a bag of shrimp and a half-used box of linguine. The rest? Well, let’s just say this pasta has become one of those rare meals that pleases every single person at the table (and trust me, that’s not easy with three picky kids and a spice-averse husband!).

What I love most is how quickly it comes together, but still feels like a restaurant-worthy plate. The smoky heat from Jamaican spices paired with juicy shrimp and perfectly cooked pasta creates a rich, vibrant dish that’s satisfying but not heavy. Plus, it’s a wonderful way to introduce bold flavors to kids in a way that isn’t overwhelming. The moment I served this up the first time, I got the kind of silence at the dinner table only a good meal can bring. Then came the “Can I have more?” chorus from the kids, followed by my husband asking if I wrote down how I made it (I hadn’t—until now!).

This isn’t just another shrimp pasta recipe. This is the one I pull out when I want a guaranteed win. It’s colorful, packed with flavor, and has just enough kick to keep things interesting. Whether it’s a quick weeknight dinner or a meal to impress guests, this is my secret weapon. Now it can be yours, too.

Questions I Often Get Asked About This Recipe

Can I use frozen shrimp?
Absolutely! Just be sure to thaw and pat them dry before cooking to avoid excess moisture.

Is this dish spicy?
It has a gentle kick thanks to the Jamaican spices, but you can adjust the heat by reducing or increasing the scotch bonnet or jerk seasoning.

Can I make it ahead of time?
Yes, but for best texture, cook the pasta and shrimp fresh. You can prep the spice mix and veggies ahead to save time.

What type of pasta works best?
Linguine or fettuccine works beautifully, but penne or spaghetti also hold the sauce well.

Can I make it dairy-free?
Definitely—just skip the optional Parmesan topping or use a plant-based alternative.

What You Need to Make Flavorful Jamaican Shrimp Pasta

Ingredients:

1 lb large shrimp, peeled and deveined

8 oz linguine or pasta of your choice

2 tbsp olive oil

1 tbsp butter (optional)

3 garlic cloves, minced

1 small bell pepper, diced

1/2 red onion, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 tsp crushed red pepper flakes (optional)

2 tsp Jamaican jerk seasoning

1/2 tsp smoked paprika

Salt and black pepper to taste

Juice of 1/2 lime

Fresh parsley or thyme for garnish

Grated Parmesan (optional)

Tools You’ll Need:

Large sauté pan or skillet

Pasta pot

Tongs or pasta fork

Cutting board and knife

How to Make Flavorful Jamaican Shrimp Pasta

Cook the Pasta: In a large pot of salted water, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Sauté the Shrimp: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Toss shrimp with jerk seasoning, paprika, salt, and pepper. Cook shrimp for 2–3 minutes per side until pink and just cooked through. Remove and set aside.

Cook the Veggies: In the same skillet, add the remaining olive oil and butter. Add garlic, onion, bell pepper, and cherry tomatoes. Sauté until fragrant and slightly softened, about 3–4 minutes.

Combine and Finish: Return the shrimp to the skillet. Add cooked pasta, lime juice, and reserved pasta water to loosen the sauce. Toss everything together until well coated and heated through.

Serve: Garnish with fresh herbs and a sprinkle of Parmesan if desired. Serve hot and enjoy!

Tips for Making the Best Jamaican Shrimp Pasta

Use fresh shrimp if available for the juiciest bite, but frozen works in a pinch—just thaw properly.

Don’t overcook the shrimp! They cook fast—once they turn pink and curl, they’re done.

Customize the spice level by adjusting jerk seasoning or adding diced scotch bonnet for extra heat.

Add veggies you love—spinach, zucchini, or mushrooms blend in beautifully with the bold flavors.

Double the recipe if you want leftovers; it reheats surprisingly well for lunch the next day.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was absolutely delicious and super easy to make! My kids devoured it—and they usually complain about shrimp. Will be making again!” —Tasha L.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a weeknight dinner. The flavors are bold but not too spicy. I used spaghetti because that’s what I had, and it worked great.” —Marisol D.

⭐️⭐️⭐️⭐️ “Really tasty! I added a splash of cream to mellow the heat for my little ones and it turned out creamy and amazing.” —Jenn K.

⭐️⭐️⭐️⭐️⭐️ “So flavorful! I never thought of mixing Jamaican spices with pasta, but wow—this was a hit.” —Shanice G.

⭐️⭐️⭐️⭐️ “Loved the recipe but next time I’ll add a bit more lime for brightness. Still a keeper!” —Amber P.

Printable Recipe

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