Jerk Shrimp Pasta With Parmesan

Jerk Shrimp Pasta With ParmesanA delicious combination of Caribbean and Italian flavors. Tossed with roasted asparagus, sun dried tomatoes, and sliced scallions. 

Jerk Shrimp Pasta With Parmesan

Caribbean + Italian? YESSSS, yes, and more yes! The mix of jerk and parmesan flavor is mouthwatering. Like seriously, this pasta is the bomb. I don’t think I have ever made a pasta so tasteful…wait, yes I have, but this is still at the top of my list!

I spent my weekend creating this recipe, and honestly I wasn’t sure how it would turn out. When I made the marinade it tasted off. I still stuck with the marinade, and trusted my gut that it would be absolutely yummy. I have learned in the past that sometimes a marinade can taste off, but then turn out crazy good! That was the case with this recipe. Oh the joy of experimenting in the kitchen!

Jerk Shrimp Pasta With Parmesan

Did you notice that my coconut is FINALLY open? If you have been following my last two post you would understand that this means victory! Hallelujah! Let’s rejoice and jump for joy! How did I get my coconuts to open you ask? (probably nobody cares) But I broke it in half like the macho woman I am. Okay, okay, I’m kidding. I had help. Man help. I so badly wanted to open this myself, but I think with some practice I will get the hang of it. So this means off to buy more coconuts!

Jerk Shrimp Pasta With Parmesan

I know what you are thinking, “so this must be really spicy?” Don’t worry, this is not too spicy. There is a good balance between jerk and parmesan flavor with this recipe. So the jerk spices are not overwhelming. There is a little kick to the pasta, but hardly any.

When you are buying the jerk seasoning, make sure to buy the dried kind. Similar to this Caribbean Jerk Seasoning. Do not buy the wet marinade.

Jerk Shrimp Pasta With Parmesan

I am a big fan of Italian food, and I am a sucker for Caribbean / West Indian food. I hope you all enjoy this pasta dinner as much as I do.

Jerk Shrimp Pasta With Parmesan -Delicious Caribbean and Italian flavors, tossed with roasted asparagus, sun dried tomatoes, and sliced scallions.


Jerk Shrimp Pasta With ParmesanA delicious combination of Caribbean and Italian flavors. Tossed with roasted asparagus, sun dried tomatoes, and sliced scallions.

Jerk Shrimp Pasta With Parmesan

Total Time: 45 minutes

Yield: serves 4


  • 12 oz package of raw medium shrimp ( peeled, deveined )
  • 1/2 of a 1 lb box of angel hair pasta
  • -----------------
  • -----------------
  • 2 tsp. Caribbean jerk seasoning (the dried kind)
  • 1 tablespoon soy sauce
  • 1 tsp. apple cider vinegar
  • 1 tsp. sesame seed oil
  • 1/4 tsp. dried ginger
  • 1 tablespoon dark brown sugar
  • 1/3 cup grated parmesan
  • 1/2 cup of extra virgin olive oil
  • 3 cloves garlic, minced
  • -----------------
  • 1 cup of thin asparagus, chopped into small bite size pieces
  • 1/2 cup of scallions, sliced
  • 1/2 cup of sun dried tomatoes, julienne cut
  • salt and pepper to taste
  • OPTIONAL: Top with additional grated parmesan when finished


  1. Make the marinade. Mix all of the ingredients listed under "marinade" together in a medium sized bowl. Add thawed shrimp to the marinade (making sure shrimp is covered in marinade). Cover and transfer to fridge to set aside. You can also put shrimp and marinade in a Ziploc bag to set aside.
  2. In the meantime, preheat oven to 400 degrees and chop asparagus into small pieces. Place chopped asparagus on a baking dish, and lightly drizzle with olive oil and season with salt and pepper to taste. Bake in the oven for about 15 minutes.
  3. Cook pasta according to package. When pasta is finished, toss in a tiny bit of olive oil. Hardly any.
  4. Heat a large deep skillet or wok over medium-high heat. Turn down heat, add shrimp and marinade to skillet. Cook shrimp in marinade for about 2-3 minutes, or until pink and cooked through.
  5. Off the heat, and add scallions, roasted asparagus, and sun dried tomatoes. Add pasta and toss well. Season with salt and pepper to taste. Serve while hot! ( top with extra grated parmesan if desired).


Try to let the marinade sit on the shrimp for about 30 minutes. Make sure to buy the DRIED Caribbean jerk seasoning (not the wet kind).


  1. What crazy timing! My husband was just asking me to make him something with jerk seasoning. And you beautifully placed it on my lap. This dish looks almost too beautiful to eat. YUMMY!!

    • yuminyourtum

      That’s awesome! I am glad I can somewhat help. I think this will be picky husband approved! lol! Thank you very much Tanya! 🙂

  2. Your shrimp look beautiful!! I’ve been looking at ways to mix up my pasta routine lately as I tend to rotate between the same four or five dishes. Love this one!

    • yuminyourtum

      Thank you! I tend to rotate between the same dishes as well, so this was a really nice change, which is now going into my pasta rotation. 🙂 Thanks!

  3. Oh boy – could you pass me a fork, please? This looks amazing and so creative! I would have never thought to pair these flavors…I love it!

    • yuminyourtum

      Thank you Annie! The flavors worked out really well together, its a really nice balance between jerk and parmesan. Thanks for stopping by! 🙂

  4. I was wondering how you made out with the coconuts! That was so funny. Totally loving this twist of a recipe combining Italian and Caribbean flavours. There is all kinds of awesome going on here, that’s for sure. Looking forward to trying this one soon 🙂 Have an awesome weekend, girl!

    • yuminyourtum

      Lol! Victory for the coconut story! and thank you Dawn. It is a nice twist, I hope you get to try it out. 🙂 You have an awesome weekend as well girl! 🙂

  5. Wow Amanda, this looks amazing! My husband is going to LOVE this dish! Me too!

  6. Oh, soooo true that one element of your dish can taste really off, but then, when it’s added to the final + complete dish, everything is just magic. Suddenly there’s this harmony. Well, Amanda, I can tell you that I’m over the moon (or should it be over the coconut) that your coconut is finally open! lol. I feel like there was a bonding experience there with this cute little fruit. Dontcha think? 😉 Anyway, I’m just drooling and daydreaming and just loving your incredible pasta dish. So many beautiful colors and flavors right here. 🙂

    • yuminyourtum

      Yessss! You know what I am talking about, sometimes everything just magically falls into place when it is finished. I don’t know if I am happy or sad that my coconut is finally open, lol! I do feel like this coconut became a part of my blog, but I am happy to rejoice. Thank you very much Demeter, it is yummy. 🙂

  7. OMG this is totally my kind of dish!! Will have to note this down! 🙂

  8. This looks SO amazing and I love jerk seasoning! This is like a match made in heaven – bring on the Italian Caribbean anytime!

    • yuminyourtum

      Thank you very much Kathleen! And you are right, Caribbean and Italian are a match made in heaven! 🙂

  9. it is my favorite recipe

  10. Love how you fused Caribbean and Italian together in your amazing looking recipe. It sounds delicious! I have to get some of that dry jerk seasoning.

    • yuminyourtum

      Thank you very much April! The dry jerk seasoning and the parmesan went well together 🙂

  11. YUM! <3 I love shrimps and pasta and this has to be something that I would LOVE <3 🙂

  12. I love jerk seasoning especially when making jerk chicken. Your jerk shrimp pasta looks delicious. Pinning now. Have a lovely weekend.

    • yuminyourtum

      Thank you Joy! Jerk seasoning is the best. So yummy 🙂 Have a lovely weekend as well. 🙂

  13. Vicki haeffner

    I doubled the brown sugar and added orange juice and a few drops of orange oil, as I did not have any oranges for zest. The addition of the extra brown sugar, orange juice and oil, took this recipe out of the park!!!!

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