Jerk Shrimp Fettuccine brings together the heat of Jamaica and the creamy comfort of Italian pasta in a way that’s totally crave-worthy. You’ve got juicy shrimp tossed in bold jerk marinade, buttery noodles coated in glossy Parmesan sauce, and just enough spice to wake up your taste buds. Whether you’re new to jerk seasoning or already a fan, this recipe is a fun twist that’s surprisingly easy to pull off—even on a weeknight.
Why You’ll Love This Jerk Shrimp Fettuccine
There’s a lot to love about Jerk Shrimp Fettuccine, especially if you enjoy meals that feel gourmet without the stress.
- Rich and Spicy Flavor: The jerk marinade infuses the shrimp and sauce with smoky heat.
- Simple Ingredients: No fancy pantry items here—just butter, cheese, pasta, and shrimp.
- Creamy but Balanced: The buttery jerk sauce gets a salty-savory lift from the Parmesan.
- Beginner-Friendly: With just one pot and one pan, cleanup is easy and steps are straightforward.
The Story Behind Jerk Shrimp Fettuccine
So where does this bold fusion come from? Here’s the background:
- Jerk shrimp originated in Jamaica, where meats and seafood are marinated in a spice blend of Scotch bonnets, thyme, and allspice.
- Fettuccine Alfredo, an Italian staple, is traditionally made with butter, cheese, and pasta water—no cream necessary.
- Caribbean-Italian fusion dishes like this emerged in home kitchens where flavor always takes the lead.
- Social media helped popularize the creamy jerk pasta trend, turning it into a viral favorite.
Key Ingredients in Jerk Shrimp Fettuccine
Here’s a quick breakdown of the stars of this dish:
- Shrimp: Deveined and shelled so they cook quickly and soak in the jerk flavor.
- Jerk Marinade: A concentrated paste of heat, herbs, and spice that’s the soul of this recipe.
- Butter: Used generously to form a luscious, emulsified sauce.
- Parmesan: Gives the dish salty, nutty depth and thickens the sauce beautifully.
- Fettuccine: Flat noodles that grab onto the buttery jerk sauce with every swirl.
- Green Onions: A fresh, sharp contrast to the rich sauce.
How to Make Jerk Shrimp Fettuccine
Step-by-Step for Success
1. Marinate the Shrimp
Toss your cleaned shrimp with 2 teaspoons of jerk marinade in a bowl. Set it aside while you prep the pasta.
2. Boil the Pasta
Bring a large pot of heavily salted water to a boil. Cook fettuccine about 2 minutes shy of package instructions—just until very al dente.
3. Cook the Shrimp
In a large pan over medium-high heat, melt 2 teaspoons of butter. Add shrimp and cook 4–5 minutes, flipping once, until bright orange and slightly caramelized. Remove and set aside.
4. Build the Jerk Butter Sauce
Without washing the pan, return it to low heat. Add 2 teaspoons of jerk marinade, ¼ cup pasta water, and all 8 ounces of cubed butter. Stir or whisk until it emulsifies into a silky sauce.
5. Toss in the Pasta
Add drained fettuccine into the jerk butter sauce. Toss thoroughly to coat. Add a few tablespoons of reserved pasta water if needed to loosen the sauce.
6. Add the Cheese
Stir in Parmesan, one handful at a time, letting it melt before adding more. Adjust consistency with more pasta water until it’s glossy and creamy.
7. Combine Shrimp and Pasta
Return the shrimp to the pan and gently fold into the pasta. The shrimp will pick up the buttery sauce and reheat quickly.
8. Garnish and Serve
Top with sliced green onions and extra Parmesan. Serve hot, family-style or plated individually.
Jerk Shrimp Fettuccine Tips and Twists
Here’s how to personalize your Jerk Shrimp Fettuccine and make it even better:
Cooking Tips:
- Don’t overcook the shrimp—once they turn opaque, they’re done.
- Use unsalted butter if your Parmesan is particularly salty.
- Stir constantly while emulsifying the sauce to keep it silky.
- Reserve extra pasta water—you’ll likely use more than you think.
- Let Parmesan melt fully between additions to avoid clumps.
Variations:
- Creamy Coconut Jerk: Add a splash of coconut milk for tropical creaminess.
- Veggie Boost: Stir in sautéed bell peppers or spinach for color and nutrition.
- Protein Swap: Try jerk chicken or scallops in place of shrimp.
Storage, Reheating, and Make-Ahead Tips
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating:
Warm in a skillet over low heat with a splash of water or butter to revive the sauce.
Make-Ahead:
You can prep the shrimp and sauce base ahead of time. Just cook pasta fresh before serving.
Serving Suggestions for Jerk Shrimp Fettuccine
Bring out the best in your Jerk Shrimp Fettuccine with these pairing ideas:
- Simple Avocado Toast: A creamy, cooling bite to balance the spice (see recipe).
- Roasted Broccoli and Carrots: Easy veggie side with sweet, charred flavor.
- Grilled Corn on the Cob: Another smoky-sweet match for the jerk flavor.
- Lemonade or White Wine: Bright acidity cuts through the buttery sauce.
- Fresh Fruit Salad: A refreshing finish to a spicy, rich meal.
Frequently Asked Questions
Can I use frozen shrimp?
Yes—just thaw and pat dry before marinating.
Is this too spicy for kids?
You can reduce or use mild jerk marinade to make it family-friendly.
Can I use grated Parmesan from a can?
Freshly grated is best. Pre-grated may clump and won’t melt smoothly.
Does it work with other pasta shapes?
Absolutely—linguine or tagliatelle are great alternatives.
Can I make this gluten-free?
Use gluten-free pasta and double-check your jerk marinade ingredients.
Enjoy Your Jerk Shrimp Fettuccine
This Jerk Shrimp Fettuccine recipe is what happens when bold meets buttery. It’s a plateful of heat, creaminess, and total comfort. Perfect for when you want something exciting without being overly complicated. Serve it up for your next dinner and watch how quickly the compliments (and requests for seconds) roll in.
Explore More Recipes You’ll Love
If you’re hooked on this fusion dish, try these other flavor-packed favorites:
- Grilled Chicken Wraps – Quick, customizable wraps for lunch or dinner.
- Chicken Alfredo Lasagna – Creamy, baked comfort food with layers of flavor.
- How to Make Carbone Spicy Rigatoni – A viral favorite with serious heat and tomato-cream richness.
- Deviled Egg Pasta Salad – A cool, creamy side perfect for balancing spice.
Jerk Shrimp Fettuccine with Creamy Parmesan Sauce
Ingredients
Jerk Shrimp:
- 20 large shrimp shells removed and deveined
- 2 tsp jerk marinade
- 2 tsp salted butter
Jerk Pasta:
- 8 oz fettuccine or other long pasta
- 2 tsp jerk marinade
- 8 oz salted butter cubed
- 8 oz grated Parmesan cheese plus more for serving
- 2 green onions thinly sliced
- Salt for pasta water
Instructions
- Toss shrimp with 2 tsp jerk marinade and set aside.
- Bring a large pot of salted water to a boil. Cook fettuccine until very al dente (about 2 minutes less than package).
- In a large skillet over medium-high heat, melt 2 tsp butter and cook shrimp 4–5 minutes, flipping once. Set aside.
- Without cleaning the skillet, reduce heat to low. Add remaining jerk marinade, ¼ cup pasta water, and cubed butter. Whisk until emulsified.
- Add cooked pasta to the sauce and toss to coat. Add more pasta water if needed for a creamy texture.
- Stir in Parmesan cheese, one handful at a time, until melted and smooth.
- Return shrimp to the pan and gently toss with the pasta until coated.
- Garnish with green onions and more Parmesan. Serve hot.