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    Home » Recipes » Pasta Recipes

    Jerk Shrimp Fettuccine Alfredo

    Published: Feb 6, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Jerk shrimp pasta closeup with text graphic.

    Inspired by Jamaican rasta pasta, our Jerk Shrimp Fettuccine Alfredo uses an authentic Alfredo technique with no cream and is mixed with jerk marinade and jerk shrimp for a silky and spicy fusion pasta recipe that comes together in 20 minutes.

    jerk shrimp alfredo fettuccine on a plate with noodles twirled around a fork.
    Jump to:
    • Ingredient List
    • Recipe Variations
    • Recipe Steps: How to Make Jerk Shrimp Fettuccini Alfredo
    • Chef's Tip
    • Recipe FAQs
    • Other Pasta Recipes to Consider
    • Recipe Card

    We love fusion food – taking the best parts or techniques of two dishes and combining them to create new flavors and profiles. Our jerk shrimp pasta does just that. Jerk is one of our favorite marinades to mashup with other recipes. A distinctive flavor with smoky and sweet aromatics, jerk uses spices like allspice (pimento), thyme, and ginger, all native to the island of Jamaica.

    Using an authentic Alfredo sauce recipe technique of butter, pasta water, and parmesan cheese (no cream) to achieve a creamy pasta sauce mixed with jerk marinade, our jerk shrimp pasta is an inspired rasta pasta recipe with shrimp blending Italian and Jamaican cuisines into a truly mouthwatering dish. 

    The result is a rich, flavorful, and silky pasta recipe with succulent shrimp marinated in jerk, then tossed in al dente fettuccine pasta and finished with freshly grated parmesan cheese and finely chopped green onions. The best part of this jerk shrimp fettuccine alfredo recipe (aside from the creamy homemade Alfredo sauce) is how quickly it comes together in one skillet, in 20 minutes. It’s a weekday or weekend creamy pasta recipe that’s sure to become a weekly staple, like our Creamy Carbonara.

    If you love the intense and distinctive flavor of Jamaican jerk shrimp, you’ll love our Grilled Jerk Chicken Sandwiches with Grilled Pineapple, BBQ Jerk Chicken Bowl with Pineapple Coleslaw, or our Caribbean-inspired Street Corn.

    Ingredient List

    ingredients to make jerk shrimp pasta on a table.
    • Shrimp: Use large fresh or frozen shrimp, shells and veins removed. 
    • Jerk marinade: Our recipe calls for a wet jerk seasoning or marinade.
    • Salted butter: Use the best quality accessible to you.
    • Fettuccine: Use dry fettuccine noodles. Spaghetti, pappardelle, or another long dry noodle may also be used.
    • Pasta water: This provides flavor and is one of the keys to the creaminess of the recipe. Reserve pasta water just before the noodles are finished cooking.
    • Parmesan: Quality, freshly grated Parmigiano Reggiano is a must for authentic fettuccinne Alfredo. Pre-grated or imitation parm will not melt into the sauce properly.
    • Green Onions: Fresh, thinly sliced for garnish. Optional, but recommended.

    See the recipe card for full information on ingredients and quantities.

    Recipe Variations

    • Jerk Chicken Pasta: Simply swap out the shrimp for sliced chicken breast and follow the recipe the same way.
    • Vegetarian Jerk Alfredo: Remove the shrimp and follow the recipe, eliminating steps 1 and 3.
    • Authentic Fettuccine Alfredo: Follow the recipe omitting the jerk seasoning, shrimp, and green onions. Cook the pasta, melt butter in a saute pan with pasta water, stir in the noodles, and gradually add cheese until creamy. Season with a little pepper before plating.

    Recipe Steps: How to Make Jerk Shrimp Fettuccini Alfredo

    1. Marinate the shrimp.

    Place raw shrimp in a bowl. Season with jerk marinade, toss to coat and set aside.

    raw shrimp marinating with jerk in a bowl.

    2. Cook the pasta.

    Bring a large pot of salted water to a boil. Add fettuccine and cook until very al dente, about 2 minutes less than instructed on the package. (Do not drain the pasta water, you will need about 1 cup of it for the sauce!)

    fettuccine noodles going into a pot of boiling water.

    3. Cook the shrimp. 

    Melt butter in a saute pan, add the shrimp, and cook until bright orange, lightly caramelized and just cooked through. Remove from the pan and set aside.

    cooked jerk marinated shrimp in a sauté pan.

    4. Build the sauce base. 

    Return pan to low heat and add jerk marinade, half a ladle of pasta water, and butter.

    butter melting in a pan with pasta water and jerk marinade.

    5. Emilsify the base. 

    Gently heat the sauce to a simmer, while stirring, until the butter is melted into the sauce and smooth.

    emulsified butter with pasta water in a pan.

    6. Add the noodles. 

    Transfer the cooked fettuccine noodles to the butter sauce. Toss to coat the noodles, which will be creamy and shiny from the butter. Add additional pasta water if the pasta seems a little dry.  

    fettuccini noodles in a pan with emulsified butter and pasta water mixture.

    7. Add the parm. 

    Add the parmesan, a handful at a time, stirring until melted after each addition.

    cooked fettuccini in a pan topped with parmesan.

    8. Make it creamy. 

    Again, add pasta water a couple of tablespoons at a time as the parm is absorbed into the sauce to make it creamier.

    cooked fettuccine noodles in a pan with alfredo sauce.

    9. Garnish and serve.

    Stir in the jerk shrimp and garnish with thinly sliced green onion and grated parm. 

    fettuccini Alfredo in a jerk cream sauce garnished with shrimp and green onions in a pan.

    Chef's Tip

    The creaminess of this recipe is a direct result of the starchy, salty, pasta water, and you MUST reserve the pasta water for the sauce. If for some reason, you forget and drain the water, you can substitute it with heavy cream. If using frozen shrimp, ensure to thaw it, either in the fridge or cold water, before marinating.

    jerk shrimp alfredo fettuccine on a plate with parmesan, green onions and jerk marinade around it

    Recipe FAQs

    What is Rasta Pasta?

    While different than the original interpretation (described below), rasta pasta is most commonly made as a creamy tomato penne pasta, with green, yellow, and red bell peppers and jerk seasoning. It can be made with coconut milk or ackee and often has jerk chicken or jerk shrimp.

    Where did Rasta Pasta originate?

    Rasta pasta originated in Negril, Jamaica, in 1985. It was created by Chef Loraine Washington, who made pasta for construction workers that consisted of fettuccine topped with tomato sauce and ackee. The workers commented on how the pasta resembled the colors of the Jamaican flag and the noodles resembled dreadlocks. It came to be known as Rasta Pasta.

    Is there cream in Alfredo sauce?

    Traditional Fettuccine Alfredo is made only with fettuccine, butter, and Parmigiano Regiano. It is often made in restaurants with cream, which provides a more consistent pasta, however, authentic fettuccine alfredo does not have cream.

    Other Pasta Recipes to Consider

    • Spaghetti Puttanesca in a bowl next to chilis and parmesan
      Spaghetti Puttanesca
    • Gnocchi in lemon cream sauce in a white pasta bowl on a marble table topped with basil and lemon.
      One-Pot Gnocchi with Creamy Lemon Sauce and Basil
    • homemade beefaroni in a can with a fork.
      Homemade Beefaroni
    • a plate of authentic carbonara on a white table with a fork.
      Authentic Carbonara

    If you tried this Jerk Shrimp Fettuccine Alfredo Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Recipe Card

    jerk shrimp pasta in a bowl with a fork twirled in noodles and a spoon.

    Jerk Shrimp Fettuccine Alfredo (Rasta Pasta Inspired)

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Our Jerk Shrimp Fettuccine Alfredo draws inspiration from Jamaican rasta pasta. It features an authentic Alfredo technique, with a subtle jerk flavor and jerk shrimp on top for a smooth, spicy fusion pasta dish ready in under 20 minutes.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins

    Ingredients
      

    Jerk Shrimp

    • 20 shrimp shells removed and devained
    • 2 teaspoon jerk marinade
    • 2 teaspoon salted butter

    Jerk Pasta

    • 8 oz fettuccine or other long pasta noodle
    • 2 teaspoon jerk marinade
    • 8 oz butter cubed
    • 8 oz Parmesan plus additional for serving
    • 2 green onions thinly slice, for serving

    Instructions
     

    • Toss shrimp with 2 teaspoon jerk marinade in a small bowl. Set aside.
    • Bring a large pot of salted water to a boil. The water should taste like sea water; using about 1 tablespoon of salt for every 4 cups of water. Drop the pasta in the water cook about until very al dente, pliable but still has a tough texture (about 2 minutes less than the package instructions)
    • Meanwhile, heat 2 teaspoons of butter in a saute pan or large frying pan with high sides, over medium-high heat. Cook for 4-5 minutes, turning once, until bright orange, lightly caramelized and just cooked through. Transfer the shrimp to a bowl and set aside.
    • Without cleaning the pan, return it to low heat. Remove 1 1⁄2 cups of pasta water and set aside. Add the remaining 2 teaspoons of jerk marinade, ¼ cup of pasta water, and remaining 8 ounces of butter. Stir with a whisk or tongs to emulsify the butter, water, and jerk.
    • Add the fettuccine noodles and toss to coat in the butter sauce. It will be creamy and glossy. Add additional pasta water, 2 tablespoons at a time, if necessary to get a creamy consistency.
    • Add the Parmesan, a handful at a time, stirring after each addition, until melted and blended into the butter sauce. Again, add pasta water, 2 tablespoons at time, to maintain a very creamy consistency.
    • Add the jerk shrimp into the fettuccine alfredo and toss to coat in the sauce. Garnish with thinly sliced green onions and grated parmesan. Serve family style in a large bowl, or plate individually.

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe.
    Pasta Water: The creaminess of this recipe is a direct result of the starchy, salty, pasta water. I can state the importance enough of reserving pasta water for the sauce. If for some reason, you forget and drain the water, you can substitute with heavy cream.
    Parmesan: Only use good quality, freshly grated, Parmigiano Reggiano for this recipe. Pre-grated or imitation parmesan will not melt and emulsify properly for the alfredo sauce.
    Noodles: The fettuccine can be substituted with spaghetti, parpadele, or other long pasta noodle.
    If using frozen shrimp, ensure to thaw it, either in the fridge or cold water, before marinating.

    Nutrition

    Calories: 543kcal | Carbohydrates: 46g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1089mg | Potassium: 455mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1287IU | Vitamin C: 1mg | Calcium: 800mg | Iron: 2mg

    Additional Information

    Course: Dinner, Pasta
    Cuisine: Caribbean Inspired, Fusion Food, Italian Inspired, Jamaican Inspired
    Servings: 4 servings
    Calories: 543
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Erica Marsh says

      March 24, 2024 at 9:55 pm

      I didn't know traditional alfredo didn't have cream until this recipe. It was seriously so creamy and spicy, I'm still in shock it came together. Such a good date night recipe.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        March 26, 2024 at 10:05 pm

        You wouldn't know since most recipes and restaurants include cream 😉 So thrilled you enjoyed the recipe!

        Reply
    2. Monique P. says

      February 16, 2024 at 12:59 pm

      I made this for my boyfriend on Valentine's day. It was easy to make and the sauce was so creamy. I was tempted to add cream, but so glad I didn't, because it was perfect. Will be making again.... and again.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        February 16, 2024 at 1:24 pm

        I always found Alfredo intimidating until actually making it and seeing how simple it is. Glad your boyfriend liked the recipe. Happy Valentine's Day!

        Reply
    5 from 2 votes

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    Hi, we're Philip and Mystique.

    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

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