Description
A creamy, zesty dish that combines vibrant spices and juicy shrimp for a delightful twist on traditional favorites.
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
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Boil a large pot of salted water and cook the fettuccine or linguine according to package instructions until al dente. Drain, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Stir in garlic and bell pepper; cook for another 2-3 minutes.
- Add the shrimp to the skillet and cook until pink and opaque, around 3-5 minutes.
- Pour in coconut milk, add Jamaican jerk seasoning, and lime juice. Stir well, season with salt and pepper, and simmer for about 5 minutes.
- Toss the drained pasta into the shrimp and sauce mixture, adding reserved pasta water as needed for consistency.
- Plate the pasta, sprinkle with chopped cilantro, and serve with lime wedges on the side.
Notes
For a vegan variation, substitute shrimp with chickpeas or tofu, using coconut milk and nutritional yeast for a cheesy flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg