Jamaican Shrimp Pasta (Print Version)
# Ingredients:
→ Main Items
01 -
1 medium onion, chopped finely
02 -
1 tablespoon of olive oil
03 -
8 oz of fettuccine or linguine noodles
04 -
1 diced bell pepper (choose red or yellow)
05 -
2 minced garlic cloves
06 -
1 lb of large shrimp, peeled and deveined
07 -
14 oz canned coconut milk
08 -
Salt and pepper as needed
09 -
1 tablespoon fresh lime juice
10 -
1 tablespoon jerk seasoning mix
→ Extras for Serving
11 -
Chopped fresh cilantro (1/4 cup)
12 -
Lime slices on the side
# Instructions:
01 -
Follow package directions to cook pasta al dente in salted water (8-10 minutes). Keep 1 cup of pasta water before draining the pasta.
02 -
Warm olive oil in a big skillet over medium heat. Toss in onion, cooking 3-4 minutes until it softens. Stir in garlic and bell pepper. Let cook 2-3 minutes more.
03 -
Raise heat to medium-high. Toss shrimp into the skillet with jerk spice, salt, and pepper. Cook for 3-4 minutes, flipping as they turn pink.
04 -
Pour in coconut milk and lime juice, letting it simmer for 3-5 minutes to meld the flavors. If it’s too thick, use reserved pasta water to thin it out.
05 -
Stir the cooked pasta into the skillet with the sauce, making sure it’s coated evenly. Taste and tweak seasoning if needed.
06 -
Top the dish with cilantro and serve with lime wedges on the side.
# Notes:
01 -
Mix in cream cheese to make it richer.
02 -
Can include more veggies, like zucchini or carrots.
03 -
Great for busy nights when time is short.