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Jerk Shrimp Fettuccine

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Jerk Shrimp Fettuccine is a bold and creamy pasta dish that combines spicy, smoky jerk shrimp with rich fettuccine in a garlic cream sauce. It’s a perfect balance of heat and indulgence, offering a Caribbean kick with an Italian twist.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean-Italian Fusion

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 12 oz fettuccine pasta
  • 2 tbsp jerk seasoning (store-bought or homemade)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Season the shrimp generously with jerk seasoning and set aside.
  2. Cook fettuccine in salted boiling water until al dente. Drain, reserving some pasta water.
  3. In a large skillet, heat olive oil and sauté shrimp for 1–2 minutes per side until pink and slightly charred. Remove shrimp and set aside.
  4. In the same skillet, melt butter and sauté garlic for 30 seconds.
  5. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Season with salt and pepper.
  6. Add cooked fettuccine to the skillet and toss in the cream sauce. If it’s too thick, add a splash of reserved pasta water.
  7. Return shrimp to the skillet and stir until everything is well-coated and heated through.
  8. Garnish with parsley and serve with lime wedges for a zesty finish.

Notes

  • Substitute linguine or penne for fettuccine if needed.
  • For extra heat, add chopped scotch bonnet or cayenne pepper to the shrimp.
  • Feel free to toss in bell peppers or spinach for added texture and color.
  • For a more flavorful cream sauce, add a splash of white wine.
  • Substitute jerk chicken for shrimp if you prefer a different protein.

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