Jamaican Shrimp Pasta Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces fettuccine or linguine pasta
02 -
1 pound large shrimp, peeled and deveined
03 -
1 tablespoon olive oil
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 bell pepper, diced (red or yellow)
07 -
1 can coconut milk (14 ounces)
08 -
1 tablespoon Jamaican jerk seasoning
09 -
1 tablespoon fresh lime juice
10 -
Salt, to taste
11 -
Pepper, to taste
→ Garnishes
12 -
1/4 cup fresh cilantro, chopped
13 -
Lime wedges, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
02 -
In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Stir in garlic and bell pepper, cooking for another 2-3 minutes.
03 -
Increase the heat to medium-high and add shrimp to the skillet. Season with salt, pepper, and jerk seasoning. Cook for 3-4 minutes until shrimp turn pink and are cooked through.
04 -
Pour in coconut milk and lime juice, stirring to combine. Let the mixture simmer for 3-5 minutes to meld flavors. If the sauce is too thick, add reserved pasta water gradually.
05 -
Add the drained pasta to the skillet, tossing to coat in the creamy sauce. Adjust seasoning as needed.
06 -
Serve hot, garnished with cilantro and lime wedges on the side for an extra burst of flavor.
# Notes:
01 -
For Extra Creaminess: Add a dollop of cream cheese or mascarpone to the sauce for an even richer texture.
02 -
Vegetable Variations: Feel free to incorporate other veggies like spinach or cherry tomatoes for added nutrition and flavor.