This creamy curry fettuccine with jerk shrimp is a perfect marriage of Caribbean flavors with an Italian classic. It’s a simple (far from basic) pasta dish inspired by bold Caribbean and Italian flavors.
The fettuccine picks up the curry flavor from the vibrant curry alfredo-like cream sauce which is rich, creamy and comforting! Then your taste buds are hit with the spiciness of the tender, and succulent jerk shrimp and it’s explosive!
It is effortless to make and you can whip up this quick, and satisfying meal in minutes.
This dish has become one of our family favorites and I am confident that once you make it at home, it will quickly become part of your weekly dinner rotation.
The leftovers are even better than the day-of version…I live for leftovers. 😁. Am I alone here???🙋🏾♀️
This Curry Fettuccine with Jerk Shrimp is absolutely delicious, YOUR weeknight dinner just got better!
Table of contents
What is Fettuccine?
Fettuccine is an Italian long, noodle (about 1/4″ to 3/8″ wide). Fettuccine holds up well with substantial sauces such as Alfredo (cheese and cream).
How To Cook Dry Pasta Perfectly Everytime.
- Add salt to the boiling water before putting the pasta in.
- Always undercook the pasta. This is known as al-dente. Take it out a few minutes before the recommended time.
- Toss the pasta in the sauce to finish its cooking.
- Always save the pasta water, this will make it creamy at the end.
Ingredients To Make Curry Fettuccine with Jerk Shrimp
Jumbo raw shrimp – get the largest shrimp possible. I recommend extra-large or jumbo shrimp as they remain plump when cooked. It should be peeled and deveined. You can keep the tails on or off – your choice.
Lemon juice – this is used to rinse the shrimp. You can lemon juice from the bottle as well. Lime juice works too.
Cool tap water – used to rinse the shrimp. You’ll neeed enough to cover the shrimp in the bowl.
Extra virgin olive oil – used for drizzling on the shrimp in the jerk marinade as well as for cooking. The choice of vegetable oil is completley up to you.
Allspice berries (pimento seeds) – This is a must in Caribbean cooking. It brings the Caribbean vibe to any dish.
Salt – brings our the flavor of the other ingredients. Adjust the amount for your personal taste. My choice is for salt is almost always Pink Himalayan salt.
Fresh cracked black pepper – I recommend fresh cracked black pepper over anything sitting in a bottle. You’ll taste the difference.
Fresh thyme leaves – is more fragrant than dry thyme, but dry thyme works too.
Fresh garlic cloves garlic – You can use garlic paste or the stuff from the bottle in a pinch.
All-purpose seasoning – Adds flavor.
Jamaican curry powder – adds vibrancy plus that delicious curry flavor to the creamy alfredo-like sauce.
Turmeric powder – (optional) boosts the vibrancy (color) of the curry powder + all the health benefits turmeric adds to the dish.
Heavy cream – this creates the creamy base for the curry alfredo-like sauce. You can also use half and half.
Butter (salted or unsalted) – I recommend using real butter whenever possible. Margarine is made of vegetable oil and butter is made from fresh cream. It’s highly processed and contains less nutritional value than butter. The flavor is unmatched.
Dry fettuccine – I used fettuccine pasta but you can also linguine or tagliatelle as well. Please do not use egg noodles—just dont! This recipe also works with short pasta like penne and fusilli. If fettuccine is not your thing, try the other types of pasta.
Parmigiana Reggiano Cheese – I recommend using the cheese labled “Parmigiana Reggiano Cheese“. It’s not the same as parmasan cheese. Parmasan cheese is the imitation american version of the Parmigiana Reggiano Cheese. The taste is unmatched. You can use parmasan in a pinch.
Parsley for garnish (optional) – adds a pop of color.
*** The full recipe, including all ingredients, measurements, instructions, and recipe video 🎥 (the recipe video coming soon) is located in the recipe card below.
Yes, you can. Please note they are not the same cheese. The difference between these cheeses is that Parmigiano Reggiano cheese is the real deal, and Parmesan cheese is an imitation of the real Parmigiano Reggiano.
According to the trademark laws in Italy, the cheese cannot be called “Parmigiano Reggiano” unless it’s made in Italy according to a specific recipe. Parmigiano Reggiano is always made in Italy, while the Parmesan cheese can be made anywhere else – there are no restrictions on the name “Parmesan”. Parmesan cheese is produced to try to duplicate the flavor of “Parmigiano Reggiano”.
You can use either one. The real difference lies in the fat content. Half-and-half is 10 to 18 percent fat, and heavy cream falls between 30 and 36 percent.
I used fettuccine pasta but you can also linguine or tagliatelle as well. Please do not use egg noodles–just don’t! This recipe also works with short pasta like penne and fusilli. If fettuccine is not your thing, try the other types of pasta.
Of course, you can! I like to add a hand full of fresh spinach to add some greens. You can use frozen veggies as well. Allow the fresh greens to wilt and the frozen veggies to heat all the way through.
Absolutely! It comes down to personal preference. You can toss the jerk shrimp in the pasta so it’s fully coated with the creamy curry sauce.
Make sure the leftovers have cooled down to room temperature before storing.
You can store your leftovers in the fridge for 3-4 days.
Store your leftovers covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. I usually store them in separate containers. Sometimes, I repurpose the shrimp to create another meal. You can combine – the choice is yours.
Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time.
Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.
Need To Reheat?
Empty the pasta in a skillet over low heat drizzle little water over the pasta to add moisture.
Close the skillet with the lid and cook on a low flame until the shrimp and pasta are heated all the way through.
Turn occasionally to ensure it heats all the way through.
The does take some patience to re-heat this way, but of course, you can use the microwave. (see microwave instructions below)
The microwave is a quick and convenient method for reheating your leftover curry fettuccine. Follow these steps for the best results:
Place a damp paper towel over the plate to add moisture and prevent the pasta from drying out too much.
Reheat for about 4-5 minutes until your meal has heated all the way through.
The actual time varies depending on your microwave.
Preheat the oven to 350 degrees, and remove the curry fettuccine, and jerk shrimp from the fridge. While you wait for the oven to come to temperature, take the chill off your leftovers by letting it rest at room temperature on the counter.
Place fettuccine and shrimp in an oven-safe dish.
Drizzle a thin(and I do mean thin) layer of extra virgin olive oil over leftovers.
Cover with Foil.
Cook for 15 minutes and toss a few times for even heating.
Remove from the oven and enjoy.
4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 3446.14mg 144%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 7.14g 29%
- Sugars 7.08g
- Protein 35.59g 72%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.