Description
A vibrant pasta dish combining tender shrimp with creamy coconut milk and Jamaican jerk seasoning, delivering a taste of the Caribbean.
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 fettuccine or linguine according to package directions. Drain and set aside.
- In a large skillet, heat 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 2-3 minutes until tender.
- Add the peeled shrimp to the skillet, cooking until they turn pink, which takes around 4 minutes.
- Pour in the coconut milk and sprinkle the jerk seasoning over the mixture. Stir well to combine and simmer for 5 minutes.
- Squeeze in fresh lime juice and season with salt and pepper to taste.
- Toss the cooked pasta in the skillet until coated in the creamy sauce.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For extra flavor, marinate the shrimp in lime juice and jerk seasoning for about 30 minutes before cooking. Adjust the amount of jerk seasoning to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean