Description
A delicious blend of Caribbean heat and classic creaminess, featuring jerk-seasoned shrimp in a silky Parmesan sauce with pasta and bell peppers.
Ingredients
- 8 oz pasta (penne or fettuccine recommended)
- 1 lb shrimp, peeled and deveined
- 1 tbsp jerk seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 1 bell pepper, thinly sliced (red, yellow, or green)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup pasta water, drain, and set pasta aside.
- Toss shrimp with the jerk seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until opaque and just firm, about 2–3 minutes per side. Remove shrimp to a plate.
- In the same skillet, add the sliced bell pepper and sauté 3–4 minutes until softened and slightly charred at the edges.
- Pour in the heavy cream and chicken broth and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth. If the sauce seems too thick, thin with the reserved pasta water a tablespoon at a time.
- Return the cooked shrimp to the skillet, add the drained pasta, and toss until everything is evenly coated. Taste and season with salt and pepper.
- Serve immediately, garnished with chopped parsley.
Notes
For a dairy-free version, replace heavy cream with canned full-fat coconut milk and use a dairy-free Parmesan alternative. For a vegetarian take, omit shrimp and try sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean