Description
This Jamaican Shrimp Pasta is a vibrant and creamy dish combining tender shrimp sautéed with aromatic vegetables and bold Jamaican jerk seasoning. Tossed in a luscious coconut milk sauce with lime juice, and served over perfectly cooked fettuccine or linguine, this 30-minute meal delivers a delightful taste of the Caribbean with an easy stovetop method perfect for weeknight dinners.
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 package instructions, typically 8-10 minutes until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta completely.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened and fragrant.
- Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet and season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes until they turn pink and are fully cooked through.
- Make the Sauce: Pour in the coconut milk and stir in the fresh lime juice. Allow the sauce to simmer gently for 3-5 minutes to meld the flavors together. If the sauce is too thick, add some of the reserved pasta water gradually until the desired creamy consistency is reached.
- Combine: Add the drained pasta to the skillet with the shrimp and sauce. Toss thoroughly to coat the pasta evenly with the creamy jerk coconut sauce. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the pasta hot and garnish with freshly chopped cilantro and lime wedges. Serve immediately for the best flavor and freshness.
Notes
- For a spicier kick, add extra Jamaican jerk seasoning or a pinch of cayenne pepper.
- Use gluten-free pasta if you need a gluten-free version.
- You can substitute shrimp with chicken or firm tofu for a different protein option.
- Reserve pasta water to adjust the sauce thickness perfectly.
- Fresh lime juice adds brightness, so don’t skip it or substitute with bottled lime juice if possible.
