Description
A vibrant fusion of creamy coconut sauce and spicy jerk seasoning, this Jamaican Shrimp Pasta is a delightful culinary journey perfect for any occasion.
Ingredients
- 8 ounces fettuccine or linguine
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red or yellow bell pepper, diced
- 1 can (14 ounces) coconut milk
- 1 tablespoon jerk seasoning
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Boil water in a large pot and cook your chosen pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant, about 2-3 minutes.
- Stir in the diced bell pepper and cook until softened, about 5 minutes.
- Toss in the shrimp and sprinkle with jerk seasoning. Cook until the shrimp turn pink, around 3-4 minutes.
- Pour in the coconut milk and lime juice. Bring to a simmer, allowing the flavors to meld for about 5 minutes. Season with salt and pepper to taste.
- Mix in the cooked pasta, coating it well with the creamy sauce.
- Remove from heat and garnish with chopped cilantro. Serve with lime wedges.
Notes
For an elevated presentation, serve in bowls topped with extra cilantro and lime wedges. Pairs well with garlic bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean