Juicy Jerk Chicken and Shrimp Pasta Recipe

Growing up, pasta night at our house meant spaghetti and meatballs – pretty standard American fare. It wasn’t until my friend Maria invited me over for dinner that I discovered how much fun fusion pasta could be. She served this amazing Caribbean-inspired pasta dish that opened my eyes to a whole new world of possibilities.

That’s what led me to create this jerk chicken and shrimp pasta recipe. It combines the heat and spice of traditional Jamaican jerk seasoning with the comfort of a creamy pasta dish. Don’t worry if you’re new to cooking with jerk spices – this recipe breaks it down into simple steps that anyone can follow.

What Kind of Shrimp Should I Use?

For this pasta recipe, large shrimp (labeled as 21/25 per pound) are your best bet since they stand up well to the bold jerk seasoning and won’t get lost among the other ingredients. Fresh or frozen shrimp both work fine – if using frozen, just make sure to thaw them completely and pat them dry before cooking. Look for shrimp that are already peeled and deveined to save prep time, though leaving the tails on is up to you (they can add flavor to the sauce but some folks find them annoying to remove while eating). When shopping, avoid any shrimp with black spots or ammonia smell, and try to choose ones that feel firm and have a clean ocean scent.

Options for Substitutions

This flavorful pasta dish has plenty of room for swaps if you need them:

• Penne pasta: Any medium-sized pasta shape works great here – try rotini, fusilli, or even farfalle. Just cook according to the package instructions.
• Heavy cream: For a lighter version, try half-and-half mixed with milk, though your sauce won’t be as thick. If using this swap, you might need extra cream cheese to maintain the creamy texture.
• Bell peppers: Feel free to use any color combination of bell peppers, or swap in other vegetables like sliced zucchini or mushrooms. Just keep the total amount about the same.
• Cream cheese: Mascarpone cheese makes a good substitute, or use ricotta cheese blended until smooth. Both options will give you that creamy texture you’re looking for.
• Parmesan cheese: Romano or Pecorino cheese work just as well. If you’re in a pinch, any hard aged cheese will do the job.
• Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon dried thyme instead. Fresh rosemary or oregano could also work well here.
• Jerk seasoning: This is pretty important for the signature flavor, but if you’re out, you can make a quick version with allspice, thyme, garlic powder, cayenne, and black pepper. Just note it won’t be exactly the same.

Watch Out for These Mistakes While Cooking

The biggest challenge when making jerk chicken and shrimp pasta is timing – overcooking either the shrimp or chicken will leave you with tough, rubbery protein instead of juicy, tender pieces. For perfectly cooked results, sear the chicken first until just done, then set aside; add the shrimp last and cook only until they turn pink (about 2-3 minutes per side). Another common mistake is not reserving enough pasta water before draining – this starchy liquid is essential for creating a silky sauce that clings to the pasta, so save at least a cup before draining. To prevent your cream sauce from breaking or becoming grainy, make sure to lower the heat when adding the cream cheese and heavy cream, then stir constantly until smooth. For the best flavor development, don’t rush the veggie sautéing process – let your onions and peppers cook until they’re soft and slightly caramelized, which usually takes about 8-10 minutes.

What to Serve With Jerk Chicken and Shrimp Pasta?

This Caribbean-inspired pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A light cucumber and tomato salad with lime dressing helps balance out the rich, creamy pasta sauce and adds a fresh crunch to each bite. Some roasted plantains on the side give you that authentic Caribbean feel and their natural sweetness works great with the spicy jerk seasoning. If you want to keep it super simple, just throw together some garlic bread to help soak up all that tasty sauce, or serve a side of steamed broccoli to add some extra green to your plate.

Storage Instructions

Keep Fresh: This jerk chicken and shrimp pasta stays good in the fridge for up to 3 days when kept in an airtight container. The cream sauce might thicken up a bit, but don’t worry – that’s totally normal! Just give it a good stir when you’re ready to eat.

Reheat: When you’re ready to enjoy your leftovers, warm them up in a pan over medium-low heat. Add a splash of milk or cream to bring the sauce back to life while stirring gently. If using the microwave, heat in 30-second intervals, stirring between each, and add a little liquid as needed to keep it creamy.

Make Ahead: If you want to prep this dish in advance, you can cook the chicken and shrimp separately and store them in the fridge for up to a day. When you’re ready to serve, make the pasta and sauce fresh, then add your pre-cooked protein back in. This way, everything stays nice and fresh!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 180-200 g
• Fat: 200-220 g
• Carbohydrates: 400-420 g

Ingredients

For the pasta:

• 1 lb penne pasta

For the protein:

• 2 boneless, skinless chicken breasts
• 1 lb large shrimp (peeled and deveined)

For the jerk seasoning mixture:

• 2 tbsp brown sugar
• 1/2 cup jerk seasoning (I use Walkerswood Mild Jamaican Jerk Seasoning)

For the sauce:

• 1 yellow bell pepper
• 1 cup reserved pasta cooking liquid
• black pepper to taste (freshly ground preferred)
• 1 small yellow onion (finely diced)
• 1 cup grated parmesan cheese
• 1 tsp chicken bouillon
• 4 oz softened cream cheese
• 4 tbsp olive oil
• 2 tbsp minced garlic (freshly minced for best flavor)
• 1 red bell pepper (diced into 1/2-inch pieces)
• salt to taste
• 8 tbsp unsalted butter
• 4 to 5 sprigs fresh thyme
• 2 cups heavy cream (full-fat for richness)
• 1 green bell pepper

For the garnish:

• chopped fresh chives

Step 1: Prepare the Pasta and Jerk Seasoning

Start by cooking the pasta according to the package instructions.

Once cooked, reserve 1 cup of pasta water for later use.

In a small bowl, mix together your favorite jerk seasoning and brown sugar.

You’ll use this to season both the chicken and shrimp.

Step 2: Season and Prepare the Protein

In another small bowl, combine the shrimp with 2 tablespoons of the jerk seasoning mixture, ensuring each piece is evenly coated.

Next, tenderize and flatten the chicken breasts using a skillet or meat mallet.

This step ensures even cooking.

Rub 1 tablespoon of the jerk seasoning mixture onto one side of each chicken breast, then flip them and rub another tablespoon on the other side.

Reserve the remaining 1 tablespoon of seasoning for the sauce.

Step 3: Cook the Chicken and Shrimp

Heat 2 tablespoons of oil and 1 tablespoon of butter in a 10-inch skillet over medium-high heat.

Cook the seasoned chicken breasts on each side until they reach an internal temperature of 165°F, which should take about 7 minutes per side.

Once the chicken is cooked, remove it from the skillet and set aside.

In the same skillet, add another 2 tablespoons of oil and 1 tablespoon of butter, then cook the seasoned shrimp for 2-3 minutes on each side until opaque and cooked through.

Step 4: Prepare the Sauce Base

To the same skillet, add 6 tablespoons of butter.

Once melted, add sliced bell peppers and onions, cooking until tender for about 3 minutes while stirring occasionally.

Stir in minced garlic and sauté for an additional 3 minutes, allowing the flavors to meld together.

Step 5: Finish the Sauce and Combine

Reduce the heat to medium-low.

Stir in heavy cream, the reserved jerk seasoning, cream cheese, the reserved pasta water, and a bit of chicken bouillon.

Bring the mixture to a gentle simmer and allow it to cook for approximately 10 minutes, stirring occasionally to prevent sticking.

Once thickened, stir in grated Parmesan cheese and fresh thyme leaves.

Taste the sauce and adjust with salt and pepper as needed.

Toss the cooked pasta in this creamy, flavorful sauce until each noodle is well-coated.

Step 6: Assemble and Serve

Place the cooked chicken and shrimp on top of the pasta.

Garnish with chopped chives and serve warm.

Enjoy your delicious pasta dish with a flavorful jerk seasoning kick!