Description
This Jamaican Shrimp Pasta is a vibrant fusion dish combining tender shrimp cooked in a flavorful coconut milk and jerk seasoning sauce, tossed with perfectly cooked fettuccine pasta. The dish offers a delightful balance of spicy, creamy, and tangy flavors, enhanced by fresh lime juice and cilantro, making it an easy and delicious dinner option ready in just 30 minutes.
Ingredients
Scale
For the Pasta:
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
For the Shrimp and Sauce:
- 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, usually 8-10 minutes until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes to soften the vegetables.
- 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, stirring occasionally, until they turn pink and are cooked through.
- Make the Sauce: Pour in the coconut milk and lime juice, stirring to combine all ingredients evenly. Let the sauce simmer gently for 3-5 minutes, allowing the flavors to meld. If the sauce is too thick, gradually add some of the reserved pasta water to achieve a creamy, saucy consistency.
- Combine: Add the cooked and drained pasta to the skillet with the shrimp and sauce. Toss everything together to coat the pasta thoroughly with the creamy jerk coconut sauce. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve: Plate the Jamaican Shrimp Pasta hot, garnished generously with freshly chopped cilantro and lime wedges on the side for squeezing extra citrus flavor over the dish.
Notes
- Use fresh lime juice for the best tangy flavor in the sauce.
- Jerk seasoning can be adjusted in quantity to control the spice level.
- Reserve pasta water is helpful to loosen the sauce if it thickens too much.
- Substitute shrimp with chicken or tofu for variations.
- Cooking shrimp quickly over medium-high heat keeps them tender and juicy without becoming rubbery.
- For a gluten-free version, opt for gluten-free pasta.
