Easy Jerk Shrimp Pasta with Dre’s Island Flava Sauce

Jerk shrimp pasta brings together a quick weeknight meal and the Jamaican-rooted flavor behind Dre’s Island Flava. The shrimp cooks fast, the coconut sauce stays creamy without dairy, and you choose the heat level that fits your table.

Use J’s Mild Jerk Sauce for a gentler finish or A-Spicy Jerk Sauce for more heat. Both come in 14-ounce bottles. J’s Mild is named for my daughter Jada, and A-Spicy is named for my daughter Abigail.

Easy Jerk Shrimp Pasta

Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

  • 12 ounces gluten-free penne, fettuccine, or your preferred pasta
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 garlic cloves, minced
  • 3/4 cup unsweetened coconut milk
  • 1/3 cup J’s Mild Jerk Sauce or A-Spicy Jerk Sauce
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh lime juice
  • 2 scallions, thinly sliced
  • Black pepper to taste
  • Up to 1/2 cup reserved pasta water

Directions

  1. Cook the pasta. Bring a large pot of water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. Prepare the shrimp. Pat the shrimp dry and season lightly with black pepper. Heat the olive oil in a large skillet over medium-high heat.
  3. Sear the shrimp. Add the shrimp in one layer. Cook for 1 to 2 minutes per side until they turn pink and opaque. Transfer them to a clean plate. Shrimp should reach an internal temperature of 145°F.
  4. Cook the vegetables. Lower the heat to medium. Add the bell pepper and red onion to the same skillet. Cook for 3 to 4 minutes until slightly tender. Add the garlic and thyme, then cook for 30 seconds.
  5. Build the sauce. Pour in the coconut milk and stir. Let it simmer gently for 2 minutes. Lower the heat, then stir in J’s Mild or A-Spicy Jerk Sauce.
  6. Bring everything together. Add the drained pasta and cooked shrimp to the skillet. Toss until coated. Add the reserved pasta water a little at a time until the sauce reaches your preferred consistency.
  7. Finish and serve. Stir in the lime juice. Top with sliced scallions and serve hot.

Chef Andre’s tips

  • Add the jerk sauce near the end. This keeps its flavor bold and prevents the sauce from cooking down too far.
  • Do not overcook the shrimp. Remove them from the skillet as soon as they turn opaque, then return them when the sauce is ready.
  • Use J’s Mild for a family-friendly plate. Use A-Spicy when you want a stronger kick.
  • For a fully gluten-free meal, check the labels on your pasta and every pantry ingredient.
  • For a lower sodium plate, skip extra salt and let the jerk sauce lead the flavor.

From my kitchen to yours

Dre’s Island Flava has Jamaican roots, but I created our sauces to work across many meals. Pasta gives the jerk flavor a different place to shine while keeping dinner simple. Our food and sauces are made without MSG, gluten-free, and lower in sodium.

Make this recipe with J’s Mild or A-Spicy, then choose which version belongs at your table. Explore both jerk sauces in our shop when you are ready to bring the flava home.

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