Description
A creamy, spicy pasta dish that combines jerk-seasoned shrimp, colorful peppers, and Parmesan cheese in a rich sauce for a bold Caribbean-inspired comfort food.
Ingredients
1 pound large shrimp, peeled and deveined
12 ounces penne or rigatoni pasta
2 tablespoons jerk seasoning
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 cup heavy cream
½ cup chicken or vegetable broth
1 cup shredded Parmesan cheese
1 teaspoon paprika
½ teaspoon allspice
Salt and black pepper to taste
Fresh thyme leaves for garnish
Lime wedges for serving
Instructions
Toss shrimp with jerk seasoning; marinate 15 minutes if time allows.
Cook pasta in salted water until al dente; reserve ½ cup pasta water, then drain.
Heat olive oil in a skillet; sauté peppers, onion, and garlic until softened.
Add shrimp to skillet, cooking 2 minutes per side until pink; remove and set aside.
Pour cream and broth into the skillet; stir in paprika and allspice. Simmer 5 minutes until slightly thickened.
Stir in Parmesan; adjust the sauce with pasta water if needed.
Return pasta and shrimp to skillet; toss well. Garnish with thyme and lime. Serve warm
Notes
Adjust jerk seasoning based on spice preference.
Do not overcook shrimp; they turn rubbery quickly.
Lime juice is essential to brighten the sauce.
For dairy-free, use coconut cream and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican / Caribbean Fusion
Nutrition
- Serving Size: 1 serving (approx. ¼ of recipe)
- Calories: ~620 kcal
- Sugar: ~6 g
- Sodium: ~880 mg
- Fat: ~32 g
- Saturated Fat: ~16 g
- Unsaturated Fat: ~13 g
- Trans Fat: ~0 g
- Carbohydrates: ~48 g
- Fiber: ~4 g
- Protein: ~35 g
- Cholesterol: ~215 mg