Creamy Jerk Tuscan Salmon & Shrimp Pasta Recipe

This creamy pasta brings together the rich flavors of Tuscan-style cooking and the bold warmth of the Caribbean. Tender salmon and juicy shrimp are seasoned with jerk spices, then tossed with pasta in a luxurious coconut cream sauce filled with sun-dried tomatoes, spinach, Parmesan, garlic and a touch of Scotch bonnet.

Servings: 4–6

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients

For the seafood

• 1 pound salmon, skin removed and cut into large cubes

• ½ pound large shrimp, peeled and deveined

• 1½ tablespoons jerk seasoning, divided

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 1 tablespoon fresh lime juice

• 2 tablespoons olive oil

For the pasta and sauce

• 12 ounces penne, fettuccine or linguine

• 2 tablespoons butter

• 4 garlic cloves, minced

• ½ small onion, finely chopped

• ½ cup sun-dried tomatoes, drained and sliced

• 1 teaspoon fresh thyme leaves

• ¼ teaspoon finely chopped Scotch bonnet pepper, optional

• 1 cup heavy cream

• ¾ cup unsweetened coconut milk

• ¾ cup freshly grated Parmesan cheese

• 2 cups fresh baby spinach

• ½ teaspoon jerk seasoning, or to taste

• ½ teaspoon smoked paprika

• ½ cup reserved pasta water, as needed

• 1 teaspoon lime zest

• 1 tablespoon fresh lime juice

• Salt and black pepper, to taste

For garnish

• Chopped parsley or scallions

• Fresh thyme

• Extra Parmesan cheese

• Lime wedges

• Crushed red pepper flakes, optional

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve about ½ cup of the pasta water before draining.

2. Season the seafood

Place the salmon and shrimp in separate bowls. Season them evenly with the jerk seasoning, smoked paprika, garlic powder, salt, black pepper and lime juice.

Keeping the seafood separate makes it easier to cook each one properly.

3. Cook the salmon

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon and cook for approximately 2–3 minutes on each side, until golden and almost cooked through.

Transfer the salmon to a plate. Handle it gently so the pieces remain intact.

4. Cook the shrimp

Add the remaining olive oil to the same skillet. Cook the shrimp for 1–2 minutes on each side, or until pink and opaque. Remove them from the skillet and set aside with the salmon.

Avoid overcooking the shrimp, since they will finish warming in the sauce.

5. Build the Caribbean-Tuscan sauce

Reduce the heat to medium and add the butter. Sauté the onion for 2–3 minutes, until softened.

Add the garlic, sun-dried tomatoes, thyme and Scotch bonnet. Cook for another minute, stirring frequently.

Pour in the heavy cream and coconut milk. Add the jerk seasoning and smoked paprika. Stir well and allow the sauce to simmer gently for 3–4 minutes.

6. Add the cheese and spinach

Reduce the heat to low. Gradually stir in the Parmesan until it melts and the sauce becomes smooth.

Add the spinach and cook until wilted. If the sauce is too thick, stir in a small amount of the reserved pasta water until it reaches your preferred consistency.

7. Combine everything

Add the drained pasta to the skillet and toss until thoroughly coated. Gently fold in the salmon and shrimp.

Finish with the lime zest and lime juice. Taste and adjust the jerk seasoning, salt and black pepper as needed. Warm everything together for 1–2 minutes without allowing the sauce to boil.

8. Serve

Divide the pasta among serving bowls. Garnish with chopped parsley or scallions, fresh thyme, Parmesan and a squeeze of lime.

Chef’s Notes

• Control the heat: Jerk seasoning and Scotch bonnet peppers vary in intensity. Start with a small amount and add more after tasting.

• Use full-fat coconut milk: It gives the sauce a richer texture without overpowering the Parmesan.

• Keep the sauce gentle: High heat may cause the cream and cheese to separate.

• Try another pasta: Penne holds the sauce beautifully, while linguine or fettuccine creates a more elegant presentation.

• Add vegetables: Sweet bell peppers, mushrooms or asparagus would all work well.

• Make it alcohol-free: No wine is needed—the lime, sun-dried tomatoes and jerk spices provide plenty of acidity and depth.

The final dish is creamy, smoky, slightly spicy and bright, with just enough coconut and jerk flavor to give classic Tuscan pasta an irresistible Caribbean personality.