Jerk Shrimp Pasta
This creamy, jerk shrimp pasta is slightly spicy, with the warm flavors of jerk seasoning seared into the shrimp and sprinkled into the sauce. Made with sautéd bell peppers for additional sweetness, this smooth, rich sauce is tossed with rigatoni to create a snazzy pasta dish.
Why we love this jerk shrimp pasta recipe
- This jerk shrimp pasta recipe can be made in one pot – just make sure to cook the shrimp in something you can use for making the sauce and mixing in the pasta, like a large dutch oven.
- The subtle spiciness of this dish is on the mild side, making it a recipe everyone in the family can enjoy.
Here’s what you’ll need to make it
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- Shrimp – Peeled and deveined. You choose tail on or tail off, whichever you prefer. The tails make for a pretty presentation if you are having guests.
- Jerk seasoning – Your favorite store bought seasoning mix is perfectly fine.
- Bell peppers – I would recommend red or orange, they are sweeter and more flavorful.
- Heavy cream – I would not recommend substituting anything else.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make jerk shrimp pasta
Cook the pasta. Cook rigatoni according to package directions. Drain and set aside, reserving about ½ cup of pasta water to add to the sauce.
Sauté the shrimp. Pat shrimp dry with paper towel and toss in jerk seasoning. Sauté shrimp for about 2-3 minutes per side or until the shrimp are opaque and white. Remove from pan and set aside.
Cook the peppers. Deglaze the pan and melt the butter. Add peppers, garlic, jerk seasoning and salt. Sauté until peppers are tender.
Make the sauce. When peppers are tender add heavy cream and lemon juice. Stir until well combined and smooth.
Pull it all together. Return the shrimp to the pan and stir in the pasta. Add reserved pasta water, 1-2 tablespoons at a time, if needed.
Everything you need to know about cajun shrimp pasta
This jerk shrimp pasta recipe is a full meal in itself. You can add to your meal with a fresh green salad or even some warm, baked bread.
You always want to reserve about ½ – 1 cup of pasta water, whenever you drain pasta. The pasta water contains starches that will amplify your sauce. If your sauce is a too thin, or it seems like you need more sauce, this will stretch what you have and thicken it when the starches are absorbed into the sauce. It will also help the sauce cling to the pasta, so each noodle should be nicely coated.
More rigatoni recipes you will love
- Rigatoni with pork ragu
- The BEST broccoli pasta
- Pumpkin pasta with Italian sausage
- Pink pasta sauce recipe
Other spicy pasta recipes you should try
- Jambalaya pasta
- Old bay shrimp scampi
- Spicy miso pasta
- Italian sausage and peppers pasta
- Cajun shrimp and sausage pasta
Jerk Shrimp Pasta
- Total Time: 20 minutes
- Yield: 8 1x
Description
This creamy, jerk shrimp pasta is slightly spicy, with the warm flavors of jerk seasoning seared into the shrimp and sprinkled into the sauce. Made with sautéd bell peppers for additional sweetness, this smooth, rich sauce is tossed over rigatoni to create a snazzy pasta dish.
Ingredients
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1 pound shrimp
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1 tsp jerk seasoning
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½ tsp salt
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2 tbsp butter
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2 bell peppers
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3 tsp minced garlic
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1 tsp lemon juice
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1 tsp jerk seasoning
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½ tsp coarse salt
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¼ tsp black pepper
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⅔ cup heavy cream
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1 pound pasta, cooked
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¼ cup or more of pasta water, optional
Instructions
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Cook pasta according to package directions for al dente. Drain and set aside, reserving 1 cup of pasta water for the sauce.
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On medium high heat, melt butter and sauté peppers, garlic, jerk seasoning and salt. Sauté until peppers are tender.
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Add lemon juice and heavy cream. Stir until well combined and smooth.
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Return shrimp to the pan.
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Stir in cooked pasta, adding pasta water if needed
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Rigatoni
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 367
- Sugar: 3.7 g
- Sodium: 369.2 mg
- Fat: 11.4 g
- Saturated Fat: 6.6 g
- Carbohydrates: 46.1 g
- Fiber: 2.7 g
- Protein: 19.9 g
- Cholesterol: 121.3 mg
