Jamaican Shrimp Creamy Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams fettuccine or linguine
→ Seafood
02 -
450 grams large shrimp, peeled and deveined
→ Aromatics
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
→ Vegetables
05 -
1 red or yellow bell pepper, diced
→ Sauce
06 -
400 millilitres coconut milk
07 -
1 tablespoon Jamaican jerk seasoning
08 -
1 tablespoon fresh lime juice
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish & Serving
11 -
60 millilitres fresh cilantro, chopped
12 -
Lime wedges, for serving
→ Oil
13 -
1 tablespoon olive oil
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, approximately 8-10 minutes. Reserve 240 millilitres pasta water and drain.
02 -
In a large skillet, heat olive oil over medium heat. Add 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.
03 -
Increase heat to medium-high. Add shrimp to the skillet, season with salt, black pepper, and jerk seasoning. Sauté for 3-4 minutes until shrimp are pink and cooked through.
04 -
Pour coconut milk and lime juice into the skillet, stirring to combine. Simmer for 3-5 minutes, allowing flavors to meld. Gradually incorporate reserved pasta water if the sauce requires thinning.
05 -
Add drained pasta to the skillet and toss to evenly coat with the creamy sauce. Adjust seasoning as needed.
06 -
Transfer to serving dishes. Garnish generously with chopped cilantro and serve with lime wedges on the side.
# Notes:
01 -
For enhanced creaminess, incorporating a spoonful of cream cheese or mascarpone into the sauce will enrich the texture.
02 -
Feel free to add vegetables such as spinach or cherry tomatoes for extra nutrition and colour.