Jamaican Shrimp Creamy Pasta (Print)
Shrimp, pasta, and creamy coconut sauce infused with jerk spices, lime, and fresh cilantro for vibrant Caribbean flavor.
# 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
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook until al dente, about 8–10 minutes. Reserve 240 millilitres pasta water, then drain.
02 -
In a large skillet, heat olive oil over medium heat. Add finely 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, seasoning with salt, black pepper, and jerk seasoning. Sauté for 3–4 minutes until shrimp are pink and cooked through.
04 -
Pour in coconut milk and fresh lime juice. Stir to combine and simmer for 3–5 minutes to meld flavours. Gradually add reserved pasta water to adjust sauce consistency as needed.
05 -
Add drained pasta to the skillet, tossing to coat evenly with the creamy sauce. Adjust seasoning if necessary.
06 -
Divide pasta among serving plates. Garnish generously with chopped cilantro and accompany with lime wedges.
# Additional Notes:
01 -
For enhanced creaminess, blend in a spoonful of cream cheese or mascarpone into the sauce to enrich the texture.
02 -
Incorporate additional vegetables such as spinach or cherry tomatoes to diversify nutrition and add colour.