Jamaican shrimp pasta dish (Printable Version)
Tender shrimp with linguine in a creamy coconut sauce brightened by jerk seasoning and lime.
# Ingredients Required:
→ Pasta
01 -
225 grams fettuccine or linguine pasta
→ Seafood
02 -
450 grams large shrimp, peeled and deveined
→ Vegetables and Aromatics
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 bell pepper (red or yellow), diced
→ Liquids & Oils
06 -
15 milliliters olive oil
07 -
400 milliliters canned coconut milk
08 -
15 milliliters fresh lime juice
→ Seasonings
09 -
1 tablespoon Jamaican jerk seasoning
10 -
Salt and black pepper, to taste
→ Garnish
11 -
15 grams fresh cilantro, chopped
12 -
Lime wedges, for serving
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Reserve 240 milliliters of pasta water, then drain the pasta.
02 -
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Stir in garlic and diced bell pepper, cooking for 2 to 3 minutes more.
03 -
Increase heat to medium-high. Add shrimp to the skillet and season with salt, pepper, and Jamaican jerk seasoning. Cook until shrimp turn pink and are opaque, about 3 to 4 minutes.
04 -
Pour in coconut milk and lime juice, stirring to combine. Let simmer gently for 3 to 5 minutes to allow flavors to meld. If sauce thickens excessively, add reserved pasta water gradually to adjust consistency.
05 -
Add the drained pasta to the skillet and toss thoroughly to coat the noodles in the creamy sauce. Adjust seasoning with additional salt or pepper if needed.
06 -
Plate the pasta and garnish with chopped cilantro. Serve immediately with lime wedges on the side for added brightness.
# Extra Suggestions:
01 -
Reserving pasta water enhances sauce texture, allowing smooth integration with the noodles.