Description
A comforting Jamaican Shrimp Pasta combining shrimp with creamy coconut milk and vibrant jerk seasoning for a quick, tropical meal.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 1 can (14 ounces) coconut milk
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and diced bell pepper, cooking for another few minutes until softened.
- Add the shrimp to the skillet, cooking until they turn pink and opaque, roughly 3-4 minutes.
- Pour in the coconut milk, then add the Jamaican jerk seasoning and lime juice. Stir well to combine and let simmer for 2-3 minutes.
- Season with salt and pepper to taste.
- Toss the cooked pasta in the skillet, ensuring it’s well-coated with the creamy sauce.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding liquid if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean