Description
A cozy, creamy, lightly spicy Jamaican-inspired shrimp pasta made with jerk seasoning, tender shrimp, colorful bell peppers, and a silky sauce. Beginner-friendly and perfect for quick dinners
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces pasta (fettuccine, penne, or linguine)
- 1½–2 tablespoons jerk seasoning
- 2 tablespoons olive oil or butter
- 1 cup sliced bell peppers
- ½ cup diced onion
- 3 garlic cloves, minced
- 1½ cups heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup grated Parmesan
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ cup chopped green onions
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Season the shrimp with jerk seasoning, paprika, lemon juice, salt, and pepper.
- Heat oil or butter in a skillet and cook shrimp 2–3 minutes per side. Remove and set aside.
- In the same pan, sauté onions and bell peppers until soft. Add garlic and thyme.
- Pour in heavy cream and chicken broth. Let simmer.
- Add Parmesan and stir until creamy. Adjust seasoning as needed.
- Boil pasta until al dente. Reserve some pasta water.
- Add cooked pasta and shrimp into the sauce. Toss gently to coat.
- Simmer for 1–2 minutes. If needed, add pasta water to loosen sauce.
- Top with green onions and serve warm.
- Prep Time: 10 mins
- Cook Time: 20 mins