Description
This Jamaican Shrimp Pasta is a vibrant and flavorful dish combining succulent shrimp seasoned with authentic Jamaican jerk spices, sautéed with colorful bell peppers and onions, all tossed in a creamy coconut milk sauce with a hint of lime. Served over tender fettuccine or linguine, this quick and easy 30-minute meal perfectly balances spicy, creamy, and citrusy flavors for a tropical twist on classic 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 fettuccine or linguine pasta and cook according to package instructions, about 8-10 minutes until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta thoroughly.
- Sauté the Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the vegetables soften.
- Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and 1 tablespoon Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are fully cooked through.
- Make the Sauce: Pour in the entire 14-ounce can of coconut milk and add 1 tablespoon fresh lime juice. Stir to combine all ingredients. Let the sauce simmer gently for 3-5 minutes to thicken slightly. Add reserved pasta water as needed to adjust the sauce consistency to your liking.
- Combine: Add the drained pasta directly to the skillet with the shrimp and sauce. Toss well to evenly coat the pasta in the creamy, flavorful sauce. Taste and adjust seasoning with more salt or pepper if necessary.
- Serve: Plate the pasta hot and garnish with 1/4 cup freshly chopped cilantro and lime wedges on the side for extra brightness and flavor. Enjoy immediately.
Notes
- Using fresh lime juice enhances the brightness of the sauce.
- Reserve some pasta water to help loosen the sauce without diluting the flavor.
- The dish can be made with any long pasta, but fettuccine or linguine works best to hold the creamy sauce.
- Adjust the amount of Jamaican jerk seasoning according to your preferred spice level.
- For a gluten-free option, substitute pasta with gluten-free fettuccine.
