Description
A bright, creamy pasta dish that balances the heat of Jamaican jerk spices with the richness of coconut milk and the freshness of lime.
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 bell pepper, diced
- 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
- Lime wedges, for serving
Instructions
- Cook pasta according to package instructions until al dente. Reserve about 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper; sauté for 3–4 minutes until softened.
- Add minced garlic and sauté for 30–60 seconds until fragrant, being careful not to let it brown.
- Add shrimp in a single layer and cook for 2–3 minutes until pink and opaque, then remove them if needed.
- Pour in coconut milk, stir in jerk seasoning and lime juice. Bring to a gentle simmer and cook for 3–5 minutes to thicken slightly.
- Taste and season with salt and pepper; add reserved pasta water if the sauce is too thick.
- Fold in cooked pasta and return shrimp to the pan, warming through for a minute.
- Finish with cilantro and serve with lime wedges.
Notes
Adjust the jerk seasoning according to your spice preference. For vegetarian, replace shrimp with firm tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean