Description
This vibrant Jamaican Shrimp Pasta combines tender shrimp seasoned with traditional Jamaican jerk spices, creamy coconut milk, and fresh lime juice, tossed with perfectly cooked fettuccine or linguine. The sautéed onions, garlic, and bell peppers add a sweet and aromatic base, while fresh cilantro and lime wedges make the dish bright and appealing. Ready in just 30 minutes, this dish offers a delightful fusion of Caribbean flavors with comforting Italian pasta.
Ingredients
Scale
For the Pasta:
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 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: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the peppers start to soften.
- Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are cooked through.
- Make the Sauce: Pour the canned coconut milk and fresh lime juice into the skillet with the shrimp and vegetables. Stir to combine all ingredients. Allow the sauce to simmer gently for 3-5 minutes to meld the flavors and slightly thicken.
- Toss the Pasta: Add the cooked pasta to the skillet with the shrimp sauce. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency. Toss everything together to coat the pasta evenly with the sauce.
- Garnish and Serve: Remove from heat. Sprinkle chopped fresh cilantro over the pasta and shrimp. Serve immediately with lime wedges on the side for squeezing over the dish to add a zesty freshness.
Notes
- Jerk seasoning can vary in heat; adjust quantity according to taste preference.
- For a spicier dish, add some chopped Scotch bonnet pepper or a dash of hot sauce.
- Use gluten-free pasta if needed to make this dish gluten-free.
- Reserve pasta water helps to loosen the sauce and bind it nicely to the pasta.
- Fresh cilantro can be substituted with parsley if preferred.
