Jerk Shrimp Fettuccine

Jerk Shrimp Fettuccine is a bold, creamy pasta dish that brings together Caribbean heat and Italian comfort in one unforgettable bite. Tender shrimp seasoned with spicy jerk flavors are tossed with fettuccine in a luscious garlic cream sauce. I love the balance of spice and richness—it’s fiery, savory, and totally satisfying.

Why You’ll Love This Recipe

I love this dish because it combines my favorite elements: spicy shrimp, creamy pasta, and deep flavor in every bite. The jerk seasoning gives the shrimp a smoky, peppery kick, while the fettuccine and cream sauce smooth everything out. It’s a restaurant-style meal I can make at home in under an hour, and it always tastes like something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Fettuccine pasta

• Jerk seasoning (store-bought or homemade)

• Olive oil

• Garlic, minced

• Heavy cream

• Parmesan cheese, grated

• Butter

• Salt and pepper

• Fresh parsley (optional, for garnish)

• Lime wedges (optional, for serving)

Directions

1. I start by seasoning the shrimp generously with jerk seasoning and setting them aside.

2. I cook the fettuccine in salted boiling water until al dente, then drain and reserve a bit of pasta water.

3. In a large skillet, I heat olive oil and sauté the shrimp for 1–2 minutes per side until pink and slightly charred. I remove them and set them aside.

4. In the same skillet, I melt butter and sauté garlic for about 30 seconds.

5. I pour in the heavy cream, bring it to a gentle simmer, and stir in Parmesan cheese. I season the sauce with salt and pepper.

6. I return the cooked fettuccine to the pan and toss it in the cream sauce. If it’s too thick, I add a splash of pasta water.

7. I add the shrimp back to the skillet and stir until everything is coated and heated through.

8. I garnish with chopped parsley and serve with lime wedges on the side for a zesty finish.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to cook—ready in under 45 minutes.

Variations

• I sometimes use linguine or penne if I don’t have fettuccine.

• For extra heat, I add a bit of chopped scotch bonnet or cayenne pepper to the shrimp.

• I toss in bell peppers or spinach for more texture and color.

• A splash of white wine adds depth to the cream sauce.

• I’ve also used jerk chicken instead of shrimp for a different protein.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of milk or cream and warm it in a skillet over medium-low heat, stirring frequently. I avoid microwaving too long to keep the shrimp from getting rubbery.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before seasoning and cooking.

How spicy is jerk seasoning?

It varies, but it’s usually medium to hot. I adjust by adding less at first and tasting before adding more.

Can I make this dairy-free?

Yes, I use coconut milk and dairy-free cheese alternatives. It gives a slightly different flavor but still delicious.

What’s the best jerk seasoning to use?

I use a store-bought blend for convenience, but homemade gives more control. I look for one with a good mix of allspice, thyme, garlic, and chili.

Can I make this ahead?

I cook the pasta and shrimp ahead but keep them separate from the sauce. I reheat everything together just before serving to keep it fresh and creamy.

Conclusion

Jerk Shrimp Fettuccine is a spicy, creamy, and comforting dish that brings serious flavor to the table. I love how it blends the heat of Caribbean spices with the richness of a classic pasta. Whether I’m making it for a cozy night in or to impress someone special, it’s a dish that never disappoints.