Description
A rich and spicy Caribbean-style pasta dish made with shrimp, colorful bell peppers, and a creamy coconut sauce infused with Jamaican seasonings.
Ingredients
Units
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small green bell pepper, sliced
- 1/2 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp allspice
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (optional)
- 1 cup coconut cream or full-fat coconut milk
- 1/2 cup heavy cream (or more coconut milk)
- 2 tbsp chopped fresh thyme or 1 tsp dried thyme
- 1 tbsp butter
- 2 tbsp chopped fresh parsley or scallions
- Lime wedges, for serving
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil. Season shrimp with salt and pepper, cook for 1–2 minutes per side until just pink. Remove from skillet and set aside.
- Add butter to the skillet. Sauté bell peppers and onions for 3–4 minutes. Add garlic, allspice, paprika, and cayenne. Stir and cook 1 minute.
- Stir in coconut cream and heavy cream. Simmer for 2–3 minutes until slightly thickened.
- Return shrimp to the skillet along with cooked pasta. Add thyme and toss everything to combine.
- Simmer for 1–2 minutes until heated through. Adjust seasoning if needed.
- Garnish with parsley or scallions and serve with lime wedges.
Notes
- For a lighter version, use only coconut milk without cream.
- Add jerk seasoning or a touch of hot sauce for extra heat.
- Substitute shrimp with chicken or tofu for variation.
- Best served fresh; leftovers can be reheated with a splash of cream or milk.
- Use gluten-free pasta if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 185mg