Description
A quick and comforting Jamaican Shrimp Pasta featuring shrimp in a creamy coconut-jerk sauce, perfect for a weeknight dinner.
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 freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the cooking water before draining.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper; sauté for 3–4 minutes until softened.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Push the vegetables to the side, arrange shrimp in a single layer, and cook for 2–3 minutes. Flip and cook for another 1–2 minutes until shrimp is opaque.
- Remove shrimp if they finish cooking early to prevent overcooking.
- Pour coconut milk into the skillet, stir in jerk seasoning and lime juice, and simmer for 3–5 minutes.
- Season with salt and pepper. Stir in reserved pasta water as needed for desired sauce consistency.
- Add cooked pasta to the sauce, return shrimp if removed, and toss gently to coat.
- Serve topped with chopped cilantro and lime wedges.
Notes
For a milder sauce, start with 1/2 tablespoon of jerk seasoning. Coconut cream can enhance the richness of the sauce. Use fresh lime juice and cilantro at the end for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Caribbean