Jamaican Jerk Shrimp Pasta

What’s Up, Hungry People

Another week of playing “what’s in my fridge door” to clear out old ingredients to make way for the new! This week: Jamaican Jerk Shrimp Pasta!

My fiancé recently had to travel to Jamaica for work and brought me back a ton of authentic Jamaican jerk spices to play with. While I certainly miss him while he travels, I always get so excited to see what exotic foods and spices he brings home for me to try. He’s been to Jamaica a few times now, and his last trip he brought home so. many. spices. I barely knew what to do with them all!

And that’s how this recipe came about. It uses authentic spices straight from the source. Don’t worry if you can’t take a quick trip to Jamaica for your spices—you can usually find premade blends in the spice aisle! Just check out the origin of the brand and read the spice mix ingredients on the side to make sure you’re getting the best stuff. This easy pasta dish comes together in just minutes and is packed with Jamaican heat. The best kind of Jamaican herb blends include plenty of allspice and—Jamaica’s specialty—Scotch bonnet peppers.

If you’re lucky, you might be able to find fresh or dried Scotch bonnets at your local grocery. But be warned, if you want to use the real deal in your dish, Scotch bonnets are incredibly spicy! But that’s what really defines Jamaican food—the HEAT!

Inspired by dishes my fiancé ate during his travels—and then attempted to describe to me to recreate—this dish is hands down one of the best dishes I’ve made yet! My fiancé essentially described a dish that he had tried in Jamaica as best he could. He’s not as experienced in the kitchen as I am, so translating his “layman” cooking terms and techniques was the most challenging part about this recipe.

But according to him, this dish was better than anything he had while he was in Jamaica—but he may have been saying that because he just missed my cooking. What can I say, he’s spoiled.

I threw together my shrimp pasta by digging around in my fridge and finding similar ingredients to what my fiancé described from his Jamaican food experiences. Lots of peppers, lemons, limes, and coconut oil! He brought me a lemon-infused coconut oil, which has been hands down my favorite cooking item he’s brought home to me. I’ve never seen anything like it in American stores—so next time he goes, I’m making a special request for him to bring me more! If you know where to find lemon-infused coconut oil, I NEED to know!

Here’s What You Need:

• Shrimp – Adds protein and a sweet, delicate flavor.
• Garlic – Adds depth and aroma.
• Sweet Onion – Provides a mild, sweet flavor.
• Lemon-Infused Coconut Oil – Adds a citrusy, tropical flavor.
• Lemon Juice – Adds acidity and brightness.
• Jamaican Jerk Seasoning – Adds heat and a burst of Jamaican flavors.
• Diced Tomatoes – Adds moisture and a slightly tangy flavor.
• Angel Hair Pasta – The base of the dish, holds the sauce well.
• Butter – Adds richness and helps create the sauce.
• Parmesan Cheese – Adds a salty, umami flavor.
• Fresh Parsley – Adds a fresh, herby finish.

Let’s Cook

Bring a pot of water to a rolling boil. Toss in the angel hair pasta and cook it according to the instructions on the box. Don’t forget to reserve a cup of that starchy pasta water before you drain the rest. It’s liquid gold for your sauce!

Sauté the Veggies

Grab a large skillet and melt the coconut oil over medium-high heat. Toss in the sliced sweet onion and let it sauté until tender, about 5 minutes. Once the onion is soft, add in the diced tomatoes and let them simmer until most of the liquid has evaporated—this should take about 10 minutes. You’re looking for a thick, chunky sauce base.

Build the Flavor

Now, stir in the minced garlic, Jamaican jerk seasoning, lemon juice, and butter. Stir everything around until the butter has melted and the mixture starts to form a sauce. The aroma at this stage will be incredible!

Cook the Shrimp

Add the shrimp to the skillet and cook for 2-3 minutes, or until they start to turn pink and plump. Shrimp cook fast, so keep an eye on them! Once they’re nearly done, add the cooked angel hair pasta to the skillet. Toss everything together, adding a bit of the reserved pasta water if the sauce needs to loosen up a bit.

Finish and Serve

Garnish your dish with fresh parsley and a generous sprinkling of Parmesan cheese to taste.

Extra Tips for Perfect Jamaican Jerk Shrimp Pasta

• Control the Heat: If you’re sensitive to spice, start with less jerk seasoning and add more to taste. Remember, you can always add more heat, but you can’t take it away!
• Pasta Water Magic: The reserved pasta water is perfect for adjusting the sauce consistency. Add a little at a time until you reach your desired sauciness.
• Fresh vs. Frozen Shrimp: Fresh shrimp will give you the best texture, but frozen works in a pinch. Just make sure to thaw and drain them well before cooking.
• Lemon-Infused Coconut Oil Substitute: If you can’t find lemon-infused coconut oil, use regular coconut oil and add a bit more lemon juice and zest for that citrusy kick.
• Prepping in Advance: You can chop the onions, garlic, and even measure out your spices ahead of time to make the cooking process smoother and quicker.

I can’t wait to travel to Jamaica myself one day so I can really get a taste of some authentic cuisine. While it’s fun to recreate exotic dishes at home, I’m sure they will always fall short of the real deal. Regardless, this shrimp dish is hella delicious and I’m definitely adding it to my ever growing list of weeknight meals because it comes together so quickly!

What are some of your favorite Jamaican inspired dishes? Let me know in the comments!

Jamaican Jerk Garden Salsa

Budget-Friendly Avocado and Shrimp Pasta

Quick Coconut Shrimp Made with Waffle Batter