Description
Experience the vibrant flavors of the Caribbean with this delectable Jamaican Shrimp Pasta. Perfect for a quick weeknight dinner or a special gathering, this dish features succulent shrimp tossed in a creamy coconut milk sauce infused with zesty jerk seasoning and complemented by colorful vegetables. Ready in just 30 minutes, it’s a one-pan wonder that delights the senses while keeping cleanup to a minimum. Serve it garnished with fresh cilantro and lime wedges for an extra burst of flavor. This recipe is not only easy to follow but also customizable, allowing you to add your favorite ingredients or adjust the spice level to suit your palate.
Ingredients
Scale
- 8 ounces fettuccine or linguine pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 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
- Fresh cilantro for garnish
Instructions
- Cook pasta in salted boiling water until al dente (8–10 minutes). Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent (3–4 minutes), then add garlic and bell pepper; cook until softened (2–3 minutes).
- Increase heat to medium-high; add shrimp, seasoning with salt, pepper, and jerk seasoning. Cook until shrimp are pink (3–4 minutes).
- Stir in coconut milk and lime juice; simmer for 3–5 minutes until well combined.
- Add drained pasta to skillet; toss gently to coat in sauce. Adjust seasoning if necessary.
- Serve hot, garnished with cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg