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Delicious Jamaican Shrimp Pasta served as the featured image.

Jamaican Shrimp Pasta Ultimate Recipe

This Jamaican Shrimp Pasta recipe delivers vibrant island flavors through a complex layering of sweet, savory, spicy, and aromatic elements. Scotch bonnet peppers provide the signature heat, balanced by allspice, thyme, and ginger, creating a creamy, flavorful, and utterly addictive dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Jamaican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound pasta penne, fettuccine, or linguine
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and finely chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • Lime wedges for serving

Equipment

  • large pot
  • large skillet
  • colander
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula

Method
 

  1. Cook pasta according to package directions. Drain and set aside.
  2. Season shrimp with salt, pepper, and a pinch of allspice.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  4. Add butter to the skillet. Add onion and garlic and cook until softened, about 3-5 minutes.
  5. Add scotch bonnet pepper, red bell pepper, and green bell pepper to the skillet and cook for another 3-5 minutes, until slightly softened.
  6. Stir in thyme, allspice, ginger, and nutmeg. Cook for 1 minute, until fragrant.
  7. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the sauce to thicken slightly.
  8. Stir in Parmesan cheese until melted and smooth.
  9. Add cooked pasta and shrimp to the skillet. Toss to coat evenly with the sauce.
  10. Season with salt and pepper to taste.
  11. Garnish with fresh parsley and serve immediately with lime wedges.

Notes

Adjust the amount of scotch bonnet pepper to your desired level of heat. Heavy cream is essential for a rich, creamy sauce; avoid lighter substitutes. Cook shrimp quickly to prevent toughness. Cook pasta al dente for optimal texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier kick, leave some seeds in the scotch bonnet pepper. For a richer flavor, add a splash of white wine to the sauce while simmering.