Name: Jamaican Pasta with Spicy Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 12 oz penne pasta; 1 lb large shrimp, peeled and deveined; 2 tablespoons Jamaican jerk seasoning; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth; 2 green onions, chopped; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

Alright, Let Me Tell You Why I Love This Jamaican Pasta

So, I gotta be honest—this Jamaican Pasta with Spicy Shrimp is my secret weapon for impressing guests who think I can't handle more than boxed mac and cheese (I'm looking at you, Uncle Ray). The first time I made this, my kitchen looked like a hurricane passed through, but the spicy, creamy, slightly smoky sauce more than made up for the mess. There's something about shrimp with a little Caribbean heat that just makes you smile, you know? Oh, and quick story—my neighbor once tried to “borrow” some shrimp for his own dinner. Nice try, Steve. Not this time!

Why You'll Love This (Or at Least I Hope You Will)

I make this when I want something that feels special but doesn't demand three hours of my life and 20 dirty pots. My family goes crazy for this because, let's face it, pasta and shrimp together are pretty much a slam dunk. (My sister claims she can't handle spicy food, but she always asks for seconds, so who knows?) And if you don't love a little chaos, well, just wait till that sauce starts bubbling—it always looks a bit suspect but somehow comes together. I used to worry about overcooking the shrimp, but honestly, once you get the hang of it, it's a breeze. Unless you're distracted, which, uh, happens to me more than I care to admit.

What You'll Need (Plus My Weird Substitutions)

12oz (about 340g) pasta—penne is classic, but I've used rotini or even linguine when that's all I've had. (My grandma swears by Barilla, but store brand works fine.)
1lb (450g) raw shrimp, peeled and deveined—if you're feeling fancy, leave the tails on. Or just use frozen if that's what you've got, no shame.
2-3 tablespoons jerk seasoning—Walkerswood is the gold standard, but honestly, I sometimes just mix some cayenne, allspice, and brown sugar if I’m out.
1 tablespoon olive oil (or coconut oil, if you’re feeling tropical)
1 red bell pepper, sliced thin (yellow or orange is great too—green is a bit bitter, but go for it if you want)
½ red onion, thinly sliced
2-3 cloves garlic, minced—occasionally, I use the stuff from a jar (don’t judge)
1 cup heavy cream (or half-and-half for a lighter version—sometimes I just use evaporated milk in a pinch)
¾ cup chicken broth (or veggie—honestly, even water works if you season well)
½ cup grated parmesan (pretty optional, but I love it)
Handful of chopped scallions
Salt, pepper, and lime wedges to finish

How I Actually Cook This: Directions From My (Sometimes Messy) Kitchen

Boil the pasta in a large pot of salted water until it’s just al dente. You know the drill—don’t overcook it, but if you do, nobody will die. Drain and set aside. (I usually toss in a splash of olive oil to keep it from sticking, even though I read online that's a crime. Oh well!)
While the pasta’s doing its thing, pat the shrimp dry and toss with half the jerk seasoning, a pinch of salt, and a squeeze of lime. This is where I sneak a piece—raw shrimp doesn’t taste good, by the way. Don’t do it.
Heat a big skillet (nonstick or cast iron, really anything) over medium-high. Add oil, then the shrimp. Cook for about 2 minutes on each side, until just pink. Don't crowd the pan, or they’ll steam and get weirdly soggy. Remove shrimp to a bowl or plate—try not to eat half of them.
In the same pan, drop in the peppers and onions. Cook for 3-4 minutes, scraping up any tasty bits. Add garlic, cook another minute (if it burns, just pretend it’s intentional, adds “depth,” right?).
Pour in cream and chicken broth. Scrape up any crispy stuff from the pan, then stir in the rest of the jerk seasoning. Bring to a simmer; it usually looks a bit lumpy at first but trust me, it’ll smooth out.
Drop the heat to low and add the cheese—stir until it melts. If it won’t melt, just move on, it’ll be fine. Season with salt and pepper. Sometimes I add a splash more lime juice here, just because. Taste the sauce (try not to burn your tongue like I did last week).
Add drained pasta and toss everything together, then gently fold in the shrimp and most of the scallions. If it looks a touch dry, add a splash of pasta water (or more broth, or just wing it!).
Serve right away, scatter with extra scallions and a wedge of lime. Take a photo if you're into that sort of thing.

Stuff I Wish I’d Known: Notes From Experience

If you use pre-cooked shrimp, only toss them in for the last minute, otherwise they get rubbery (learned that the hard way)
It’s way spicier on day two, which I love, but my kids—not so much
I find the sauce thickens as it sits, so don’t stress if it seems thin at first

Variations I’ve Tried (And a Fail or Two)

Once swapped the shrimp for chicken—actually worked better than expected, though I had to double the jerk seasoning
Added pineapple chunks once, thinking I’d be clever—too sweet, wouldn’t repeat
Used coconut milk instead of cream for a dairy-free version—tasted great, a little thinner but nobody minded

Kitchen Gear I Use (But You Don't Really Have To)

I like my giant nonstick skillet for this, but honestly, I've done it in a regular pot when everything else was in the dishwasher. A pasta pot is nice, but any big saucepan will do. Don’t let the lack of a garlic press stop you—just smash it with the side of a knife (I saw that on Serious Eats).

How To Store It (If You Have Leftovers—We Never Do)

Supposedly, you can keep this in an airtight container in the fridge for up to two days. But honestly, in my house, it never lasts more than a day. Reheat gently on the stove with a splash of broth or water. Microwave works too, but the shrimp get a little tough. I read somewhere (The Kitchn) that a low oven is best for creamy pasta, but who has time for that?

What To Serve It With (And My Family’s Strange Traditions)

We usually just eat it as is, but sometimes I throw together a quick green salad if I'm feeling responsible. My cousin swears by serving it with fried plantains, which is honestly genius. Occasionally, someone will ask for garlic bread—because carbs on carbs is apparently a thing in our family.

Pro Tips (AKA I Messed This Up So You Don’t Have To)

I once tried rushing the sauce by cranking up the heat—big mistake, it broke and got weirdly grainy. Just let it simmer gently.
If your shrimp are small, check them early—they cook fast and overdone shrimp are truly sad.
Actually, I find it works better if you mix the pasta and sauce before adding the shrimp, so the shrimp stay nice and juicy. (Learned that after a few dry batches!)

FAQ (The Questions People Actually Ask Me)

Can I make this less spicy? Yep! Just use less jerk seasoning, or grab the mild kind. Or, just add a little sugar to mellow it. My cousin does that, and it’s pretty good, actually.
What if I don't have heavy cream? Half-and-half works, or even whole milk plus a spoonful of butter. On second thought, coconut milk is actually my favorite swap.
Can I use frozen shrimp? Absolutely; just thaw and pat them dry. Sometimes I cook them straight from frozen, but they release more water—so maybe just let them thaw if you can.
Is this authentic Jamaican? I’d call it "Jamaican-inspired"—I learned a lot from a friend who grew up in Kingston, but obviously, Italian pasta isn’t traditional. Still, it hits the spot!
Why does my sauce look weird? Don’t panic! It’ll come together as you stir. And if it splits, just whisk in a splash of hot water and call it "rustic." Works every time.
Do I really need parmesan? Nope, just skip it if you don't like cheese or want to keep it dairy-free. I like the salty kick, but you do you!

And, oh—random tangent: if you’re ever in Portland, try the jerk shrimp pasta at Jamaica House. It's what got me obsessed in the first place. But until then, give this recipe a go and make it your own. (Just maybe keep an eye out for sneaky neighbors.)

Jamaican Pasta with Spicy Shrimp