curry fettucine with jerk shrimp_6296

Curry Fettuccine with Jerk Shrimp

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This creamy curry fettuccine with jerk shrimp is a perfect marriage of Caribbean flavors with an Italian classic. It’s a simple (not 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!

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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!

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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).

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How To Cook Dry Pasta Perfectly Everytime.

  1. Add salt to the boiling water before putting the pasta in.
  2. Always undercook the pasta. This is known as al-dente. Take it out a few minutes before the recommended time.
  3. Toss the pasta in the sauce to finish its cooking.
  4. Always save the pasta water, this will make it creamy at the end.
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Ingredients Rundown

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 plup when cooked. It should be peeled and deveinned. 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.

Jerk seasoning – This adds that spicy Caribbean flavor to the shrimp. You can adjust the spicy level by adding more or adding less jerk seasoning.

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 deliscious 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.

Herb de Provence  – you can also use mixed herbs or Italian seasoning.

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 will be available on 11/01/21) is located in the recipe card below.

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Recipe FAQs

Substitutions

Can I Use Parmesan instead of Parmigiano Reggiano?

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”.curry fettucine with jerk shrimp_6277

Heavy Cream Or Half And Half?

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. curry fettucine with jerk shrimp_6260

What’s The Best Substitute For Fettucine?

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.curry fettuccine with jerk shrimp_6230

Variations

Can I Add Vegetables To The Curry Fettuccine?

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.curry fettucine with jerk shrimp_6252

Can I Add The Shrimp To The Pasta In The Pot (instead of keeping them separated)?

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.

Got Leftovers?

Make sure the leftovers have cooled down to room temperature before storing.

How To Store Leftover Curry Fettuccine and Jerk Shrimp In The Fridge?

You can store your leftovers in the fridge for 3-4 days.

How To Store Leftover Curry Fettuccine and Jerk Shrimp In The Freezer?

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. curry fettucine with jerk shrimp_6238

How Long Does Leftover Curry Fettuccine And Jerk Shrimp Last In The Freezer?

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.

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Need To Reheat?

How To Reheat Leftover Curry Fettuccine with Jerk Shrimp On The Stove Top.

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)curry fettucine with jerk shrimp_6244

How To Reheat Leftover Curry Fettuccine with Jerk Shrimp In The Microwave.

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.curry fettucine with jerk shrimp_6266

How To Reheat Leftover Curry Fettuccine with Jerk Shrimp In The Oven?

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.

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Kraving More?

Check out my other krave worthy Pasta Recipes, 30-Minute Dinners or explore  The Recipe Index for even MORE KRAVE-WORTHY EATS.

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Curry Fettuccine with Jerk Shrimp

Curry Fettuccine with Jerk Shrimp

This creamy curry fettuccine with jerk shrimp is a perfect marriage of Caribbean flavors with an Italian classic. It is effortless to make and you can whip up this quick, and satisfying meal in minutes.

Recipe by Kerri-Ann
5 from 2 votes
Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

1118.12

kcal
Marination

15

minutes
Total time

55

minutes

Gather Your Ingredients

  • 1 bag jumbo raw shrimp (32 ounces – 42-50 per bag), peeled and deveined. You can leave the tails on or off (your choice).

  • 3 tablespoons lemon juice (the juice of 1 lemon)

  • 24 cups tap water, divided

  • 1 teaspoon extra virgin olive oil, for drizzling

  • 2 tablespoons jerk seasoning (adjust for heat preference)

  • 6 whole allspice berries (pimento seeds, crushed

  • 1 1/2 teaspoon salt to taste (or to taste)

  • 1 teaspoon fresh cracked black pepper (or to taste)

  • 1-2 teaspoons fresh thyme leaves (8-10 sprigs)

  • 4 cloves fresh garlic (minced or crushed)

  • 4 tablespoons extra virgin olive oil, + 1 teaspoon divided ( you may need more)

  • 2 tablespoons all-purpose seasoning

  • 1 tablespoon Jamaican curry powder

  • 1/2 tablespoon turmeric powder (optional)

  • 2 teaspoon herb de Provence (or Italian seasoning)

  • 2 cups heavy cream (or half and half)

  • 2 tablespoons butter (salted or unsalted)

  • 1 pound dry fettuccine

  • 1 cup grated Parmigiana Reggiano Cheese

  • fresh parsley for garnish (optional)

Instructions

  • How to Prep and Cook The Shrimp
  • In a medium bowl, peel and devein the raw shrimp and place the shells in a separate container. You can leave the tails on for this recipe or leave take them off. Your choice.
  • To the shrimp add lemon juice, and enough cool tap water to cover the shrimp (about 2 cups). Allow the shrimp to sit in the lemony mix for 30 seconds then pour off the water.
  • Rinse off the shrimp under running water at least 2 times, to remove the lemony mix from the shrimp.
  • Next, let the shrimp sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the shrimp dry with a clean paper towel. Discard paper towel when done.
  • Combine shrimp, 1 teaspoon oil, jerk seasoning, pimento seeds, black pepper, 1/4 teaspoon salt, and 1 teaspoon all-purpose seasoning in a medium bowl or ziplock bag.
  • Discard all the shells.
  • Massage seasoning into shrimp to combine and coat each shrimp.
  • Allow seasoned shrimp to marinate for at least 15 minutes prior to cooking or cover and place in the fridge for up to 24 hours. You can use this time to prep your other ingredients.
  • Heat 2 tablespoons of oil in a cast-iron grill pan or large heavy-duty skillet on high heat for 2 minutes over medium-high heat.
  • Once the oil is heated, place the shrimp in a single layer in the grill pan and sear on both sides for 2-3, or until the shrimp is an opaque pinky color and bright red color on the tails. . You may need to do these in batches depending on the size of your pan. Do not overcrowd the pan – You want the shrimp to sear not steam up and generate liquid. Add more oil in between batches if needed.
  • Halfway through cooking the shrimp in my grill pan, I like to use my cooking utensil and gently press down on each shrimp in the pan to create some grill marks. This optional.
  • Once the shrimp is finished cooking, transfer them to a plate and set them aside.
  • How Cook The Fettuccine
  • Add 4 quarts (16 cups) of water and 2 tablespoons salt into a large pot and bring to a boil over high heat.
  • Add fettuccine and reduce heat to medium.
  • Stir periodically to prevent the pasta from sticking.
  • Cook for 3-4 minutes less than the packaging instructions. Undercooking the pasta will allow you to enjoy al-dente pasta at the end of the cooking process. For example, according to my pasta packaging instruction, I should cook the pasta for 13-14. I cooked it for 10 minutes total. The pasta will finish cooking in the sauce and won’t be overcooked and mushy.
  • Reserve 1 cup pasta water (this is optional for this recipe)
  • Once the pasta is done, drain in a colander and run the cooked pasta under cool running water, and set it aside. This stops the cooking process.
  • How to Make The Creamy Curry Alfredo-Like Sauce
  • In a medium-large pot, heat 2 tablespoons extra virgin olive oil over medium-low heat.
  • Once the oil is hot, add your fresh thyme, garlic, and herb de Provence.
  • Stir and saute for 30 seconds until the garlic is fragrant.
  • Add the curry powder and turmeric and stir to combine everything.
  • Continue stirring for 2 minutes to toast up the curry. The curry mix will darken as it heats up. This is normal.
  • Add heavy cream, and butter and stir to combine. Allow the butter to melt in the heavy cream.
  • Taste the sauce.
  • Add black pepper, salt, and the remaining all-purpose seasoning to taste.
  • Add 1/2 cup of pasta water to the sauce (you can add more if needed). The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.
  • Allow the curry sauce to cook down and reduce until the sauce has thickened. About 10 minutes.
  • Taste the sauce one final time and adjust if needed.
  • Add the cooked pasta to the sauce and coat the pasta completely with the creamy curry sauce.
  • Add the reserved pasta water a 1/4 cup at a time, and check sauce consistency and adjust. (I didn’t use the pasta water, as my pasta was creamy enough on its own.)
  • Allow the pasta to finish cooking for 3 minutes.
  • In the last minutes of cooking, add the grated Parmigiana Reggiano cheese and stir.
  • You can top with more, for a delicious and cheesy finish.
  • Garnish with parsley (optional)
  • Remove the pot from the heat source.
  • Serve hot with jerk shrimp and enjoy

Kerri’s Recipe Tips

  • If you use extra virgin olive oil to cook the shrimp, it will begin to smoke after a few minutes at such high heat. It has a low smoke point. You can use it- but things might get smoky in the kitchen…open a window. You can avoid this by using an oil with a high smoke point (refined olive oil, vegetable oil, canola oil…etc)
  • Depending on the size of your pan, you may need to sear your shrimp in batches. Do not overcrowd the pan.
  • Extra-large or jumbo shrimp works best for this recipe. They tend to stay plump and juicy when cooked.
  • A cooked shrimp will have an opaque pinky color with a sheen and bright red color on the tail. When your shrimp looks like this, it’s perfectly cooked. 
  • The moment a shrimp starts making a c-shape, it is cooked. If the shrimp starts making an o-shape, then it is overcooked.
  • The internal temperature of a fully cooked shrimp is 120 degrees Fahrenheit. 
  • For the pasta, you want to oversalt the water and undercook the pasta (al-dente). Add salt to the boiling water before putting the pasta in. Manufacturers may vary the width or thickness of their pasta make sure to follow the package instructions when cooking pasta.
  • Toss the pasta in the sauce to finish its cooking.
  • Always save the pasta water, this will make it creamy at the end.
  • 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.
  • Make sure the leftovers have cooled down to room temperature before storing.
  • 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.
  • I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
  • Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
  • For your convenience, you can automatically generate a grocery list using the whisk plugin located the the “Ingredient Rundown” section (scroll ↑).

Nutrition Information

Nutrition Facts

4 servings per container


Calories1118.12

  • Amount Per Serving% Daily Value *
  • Total Fat 74.25g 115%
    • Sodium 3446.14mg 144%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 77.36g 26%
      • 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.

      Nutritional Disclaimer

      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.

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