One Pot Creamy Jerk Shrimp Pasta
Introduction
Jerk shrimp pasta is the kind of recipe that wakes up your taste buds and turns an ordinary night into something unforgettable. It’s creamy, spicy, loaded with juicy shrimp, and it all comes together in one pot—quickly. In this article, we’re diving into the heart of what makes this pasta so crave-worthy: the story behind it, the bold ingredients that define it, expert cooking tips, and finally, a simple step-by-step guide to make it at home. Whether you’re a spice lover or just pasta-obsessed, you’re in for a real treat. Let’s start with how this dish found its way into my kitchen—and stayed for good.
Print
One Pot Creamy Jerk Shrimp Pasta
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Creamy jerk shrimp pasta is a bold and comforting one-pot meal made with seasoned shrimp, penne or fettuccine, and a spicy-cheesy sauce.
Ingredients
1 lb large shrimp, peeled and deveined
12 oz penne or fettuccine pasta
2 tbsp jerk seasoning
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced bell pepper (red or green)
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Green onions or parsley (optional, for garnish)
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add shrimp, season with jerk seasoning, and cook for 2-3 minutes per side. Remove and set aside.
2. In the same pot, add garlic, onion, and bell pepper. Sauté until softened.
3. Add chicken broth, heavy cream, and uncooked pasta. Stir and bring to a boil. Reduce heat and simmer for 10-12 minutes, stirring occasionally.
4. Once pasta is cooked, stir in Parmesan and mozzarella cheese until melted and creamy.
5. Return shrimp to the pot, stir to combine, and cook for 1-2 minutes.
6. Season with salt and pepper. Garnish with green onions or parsley if desired. Serve hot.
Notes
Use coconut milk instead of cream for a tropical twist.
Try mild jerk seasoning for a less spicy version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean-Italian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 190mg
Why I Fell in Love with Jerk Shrimp Pasta
Jerk Shrimp Pasta and a Tuscan Terrace Moment
I still remember the first time I tasted something even close to jerk shrimp pasta. It wasn’t in a Caribbean restaurant—it was a balmy evening in the Tuscan hills, of all places. I was testing recipes with leftover shrimp and a bottle of jerk seasoning I brought back from a trip to Miami. That dinner changed the game.
There I was, standing in my tiny Italian kitchen, stirring cream into a pot while shrimp sizzled nearby. The mix of garlic, onion, bold spices, and pasta reminded me of why I cook in the first place. Jerk seasoning, with its fiery backbone of allspice, thyme, and chili, clashed deliciously with the creamy cheese sauce. It was magic. From that day on, jerk shrimp pasta became a regular request in our home. Even Leo, our beagle, wags with excitement when the shrimp hits the pan.
This recipe reminds me that cooking doesn’t need to be complicated to be bold. It just needs heart—and a little spice. And if bold flavors are your style, you might also enjoy our chipotle chicken pasta or the ever-satisfying creamy chicken and sausage pasta.
Why Jerk Shrimp Pasta Works Every Time
At its core, jerk shrimp pasta is about balance. You’ve got heat from the jerk seasoning, sweetness from the bell peppers, richness from the cream, and umami from the Parmesan. Every bite offers a little bit of everything.
The beauty of this dish lies in how familiar it feels yet how different it tastes. It’s creamy like your favorite Alfredo, but the spice adds energy and surprise. Perfect for busy weeknights or casual entertaining, this pasta is fast, filling, and exciting. You don’t need to marinate or prep much—just grab good shrimp, your favorite jerk mix, and you’re halfway there.
If you are interested in trying new and wonderful recipes, I advise you to try Viral Ground Beef Sweet Potato Bowl or Ground Beef and Rice Protein Bowl.
Ingredients That Make Jerk Shrimp Pasta Unforgettable
Your Flavor Powerhouses: Jerk Spice + Creamy Sauce
The heart of jerk shrimp pasta lies in bold, fragrant ingredients that come together in a surprisingly simple way. First up—jerk seasoning. Whether you use a store-bought blend or mix your own with allspice, thyme, garlic, and cayenne, the flavor is unmistakable: smoky, spicy, and a little sweet. It transforms shrimp from mild to memorable in just minutes.
Then comes the creamy base. A mix of chicken broth and heavy cream builds richness without being too heavy. Parmesan and mozzarella add that luxurious, melty finish you’d expect from a comforting pasta dish. Minced garlic, diced onions, and bell peppers bring freshness and a slight crunch. Don’t skip the butter and olive oil combo—it helps sear the shrimp perfectly and starts your flavor layer strong.
When you combine these ingredients, you get a sauce that clings beautifully to every bite of pasta, coating the shrimp and noodles with spicy, creamy flavor in one easy pot. If this combination excites you, you’ll love our creamy Boursin shrimp pasta or the smoky-sweet fusion in cajun shrimp and smoked sausage pasta.
What Pasta Works Best for Jerk Shrimp Pasta?
This dish plays well with penne or fettuccine—but they each give a different vibe. Penne gives you little tubes that trap the sauce inside. Fettuccine gives a wide, silky bite that feels more luxurious. I’ve used both, depending on what’s in the pantry, and they each work great.
Cook your pasta just to al dente—it will finish cooking in the sauce. That extra simmer with the broth and cream brings everything together and thickens the final dish.
Curious how other creamy pastas handle their sauce? Try our creamy chicken and sausage pasta or the comfort-packed garlic butter chicken bites with creamy Parmesan pasta. Both are great comparisons to this creamy Caribbean fusion dish.
Cooking Tips for the Best Jerk Shrimp Pasta
Don’t Overcook Your Shrimp: Here’s Why
One of the easiest ways to ruin jerk shrimp pasta is by overcooking the shrimp. Shrimp cook fast—really fast. In a hot pan, they need just 2–3 minutes per side. The moment they turn pink and curl slightly, they’re done. Wait too long, and they’ll turn rubbery and dry.
Start by patting your shrimp dry, then coat them with your jerk seasoning. Sear them in hot butter and olive oil. You’re not just cooking—you’re building flavor right from the start. Once they’re perfectly cooked, remove them so they don’t sit in the pan too long. This step guarantees juicy, tender shrimp every time.
Letting the shrimp rest while you build the sauce keeps them from turning chewy. They’ll be gently reheated at the end, soaking up all that bold, creamy flavor. If you enjoy shrimp-forward dishes with serious flavor, try our shrimp mushroom pasta or this rich fettuccine Alfredo with shrimp and chicken.
The Sauce: Creamy, Cheesy, Just Spicy Enough
This sauce is what makes jerk shrimp pasta truly unforgettable. After sautéing your garlic, onion, and bell pepper, add in the chicken broth and heavy cream. This is where the flavor starts to bloom. Let it come to a gentle simmer, then add your pasta. That’s right—no need to boil it separately. The pasta absorbs the broth, cream, and spice all in one pot.
Once the pasta is tender, stir in the Parmesan and mozzarella until the sauce turns silky and thick. Need more kick? A pinch of cayenne does the trick. Too thick? Add a splash of broth.
Want more creamy Cajun-style inspiration? You’ll love our cajun smoked sausage pasta and the savory blend in chipotle chicken pasta.
How to Make Jerk Shrimp Pasta (Step-by-Step)
Prep and Sear Your Shrimp Like a Pro
Start by getting your shrimp ready. If they’re not peeled and deveined yet, take a few extra minutes—it’s worth it. Pat them dry with a paper towel so they sear properly. Then toss them with about two tablespoons of jerk seasoning. Don’t be shy with it—the shrimp are the star.
In a large pot or deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, place the shrimp in a single layer. Let them sizzle for 2–3 minutes on each side. They should be pink, just curled, and slightly caramelized on the edges. As soon as they’re done, remove them from the pan and set them aside. This keeps them juicy while you work on the rest.
One-Pot Creamy Pasta Magic: Full Step-by-Step
Without cleaning the pot, add a little more olive oil if needed. Toss in the minced garlic, diced onion, and chopped bell pepper. Let them sauté for 3–4 minutes, stirring often, until the onions turn translucent and the peppers soften.
Now pour in the chicken broth and heavy cream. Stir gently, scraping up any browned bits from the bottom—they carry tons of flavor. Add in your uncooked penne or fettuccine. Stir everything well and bring it to a gentle boil.
Once boiling, reduce the heat to medium-low. Cover and simmer for about 10–12 minutes, stirring occasionally so the pasta doesn’t stick. As the pasta cooks, it soaks up the spicy cream and thickens everything naturally.
When the pasta is tender, stir in the Parmesan and mozzarella. Keep stirring until the sauce is creamy, cheesy, and beautifully glossy. At this point, taste and season with salt and pepper to your liking.
Finally, return the shrimp to the pan. Stir gently to coat them in the sauce and warm them through—1 to 2 minutes is all it takes.
If you want to get fancy, garnish with freshly chopped parsley or sliced green onions for a pop of color and freshness.
Serve your jerk shrimp pasta piping hot. It’s rich, spicy, comforting—and it only dirtied one pot.
FAQs About Jerk Shrimp Pasta
What is jerk seasoning made of?
Jerk seasoning is a bold, spicy blend that typically includes allspice, thyme, garlic, onion powder, cinnamon, cayenne, paprika, and brown sugar. Some versions add nutmeg, cloves, or dried Scotch bonnet pepper for even more heat. It’s what gives jerk shrimp pasta its signature Caribbean flavor.
Can I make jerk shrimp pasta less spicy?
Absolutely. If you’re heat-sensitive or cooking for kids, use half the amount of jerk seasoning, or choose a mild store-bought blend. You can also balance the heat by adding extra cream or cheese. The sauce is flexible, so taste as you go and adjust based on your preference.
What can I use instead of heavy cream?
If you’re out of heavy cream, try using half-and-half or full-fat coconut milk for a subtle tropical twist. Just keep in mind that using lighter creams may make the sauce a bit thinner. You can thicken it slightly with more cheese or a touch of cream cheese.
Can I make this recipe ahead of time?
Yes, but with one tip: store the pasta and shrimp separately if possible. Shrimp can get tough when reheated too many times. Reheat the pasta gently on the stovetop with a splash of broth or cream to loosen the sauce, then add the shrimp in just before serving.
Conclusion
Jerk shrimp pasta isn’t just a meal—it’s a little adventure in a bowl. You get that perfect balance of heat and cream, tender shrimp, and rich pasta—all in one pan and under 40 minutes. It’s bold but comforting, spicy yet silky, and exactly the kind of recipe that keeps showing up on weeknight menus once you’ve tried it.
Whether you’re craving something new or want to bring Caribbean flavor into your home without a lot of fuss, this dish delivers every time. And the best part? You can make it your own. Add veggies, adjust the spice, swap the pasta—you’re in control.
So grab your skillet, fire up that burner, and treat yourself to a pasta night with real flavor. And if you loved this one, don’t miss other favorites like creamy boursin shrimp pasta or cajun shrimp and smoked sausage pasta for your next dinner twist.
