Jamaican Shrimp Pasta
A creamy pasta dish infused with exotic Jamaican flavors, combining tender shrimp and coconut sauce with fettuccine or linguine.
Ingredients
For the pasta
- 8 ounces fettuccine or linguine pasta
For the shrimp and sauce
- 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 coconut milk (14 ounces)
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
For garnish and serving
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
Preparation
- Prep your workspace by gathering all your ingredients and tools.
Cook the pasta
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the fettuccine or linguine pasta and cook until al dente (about 8-10 minutes).
- Reserve about 1/2 cup of pasta water before draining the pasta.
Sauté the aromatics
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent (about 3-4 minutes).
- Toss in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.
Cook the shrimp
- Add the peeled and deveined shrimp to the skillet.
- Season with salt, pepper, and Jamaican jerk seasoning.
- Cook the shrimp until they turn pink (about 3-4 minutes), stirring occasionally.
Add the coconut milk
- Pour in the coconut milk and stir to combine the flavors.
- Bring the mixture to a gentle simmer for about 2-3 minutes.
Combine with pasta
- Add the drained pasta to the skillet, tossing gently to coat in the creamy sauce.
- If the pasta seems dry, add a bit of the reserved pasta water until desired creaminess.
Finish with lime juice
- Squeeze in 1 tablespoon of fresh lime juice, mixing well.
- Taste and adjust seasoning with salt and pepper if needed.
Serve
- Remove from heat and sprinkle chopped cilantro over the pasta.
- Serve hot, with lime wedges on the side.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze for up to 2 months. Reheat as needed.