Jamaican Jerk Shrimp Pasta

Jamaican Jerk Shrimp Pasta Super Hungry? Jump to the Recipe

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 fiance recently had to travel to Jamaica for work and brought me back a ton of authentic Jamaican jerk spices to play with. 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!

This easy pasta dish comes together in just minutes and is packed with Jamaican heat.

Inspired by dishes my fiance 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!

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Jamaican Jerk Shrimp Pasta

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Jamaican Jerk Shrimp Pasta


  • 16 ozs shrimp, peeled
  • 6 cloves garlic, minced
  • ½ sweet onion, sliced thin
  • 2 tbsps lemon infused coconut oil (OR plain coconut oil)
  • 1 lemon, juiced
  • 4 tablespoons Jamaican jerk seasoning
  • 14 ozs diced tomatoes
  • 4 servings angel hair pasta, cooked
  • ½ cup butter
  • ½ cup Parmesan cheese

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  1. Bring a pot of water to a rolling boil. Cook the angel hair pasta according to the instructions on the box. Reserve one cup of the pasta water and drain the rest.
  2. In a large skillet over medium high heat, melt the coconut oil. Add the onion and saute until tender, about 5 minutes. Add the diced tomatoes and simmer until most of the liquid has evaporated - about 10 minutes.
  3. Stir in the garlic, Jamaican jerk seasoning, lemon juice and butter. Stir until the butter has melted and a sauce begins to form. Add the shrimp to the skillet and cook for 2-3 minutes then add the angel hair pasta. Cook until the shrimp are pink and plump and the pasta is heated through.
  4. Garnish with fresh parsley and a sprinkling of parmesan cheese, to taste. Enjoy!

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