Jamaican Shrimp Pasta (Printable Version)
Pasta loaded with shrimp, coconut sauce, jerk spices, and veggies—fast, bold, and totally Caribbean.
# What You'll Need:
→ Pasta
01 -
225 grams linguine or fettuccine noodles
→ Seafood
02 -
450 grams big shrimp, peeled and cleaned
→ Aromatics
03 -
2 garlic cloves, chopped up
04 -
1 medium onion, diced small
→ Vegetables
05 -
1 yellow or red bell pepper, chopped
→ Sauce
06 -
400 ml coconut milk
07 -
1 tablespoon Jamaican jerk blend
08 -
Salt, as much as you like
09 -
Pepper, to your preference
10 -
1 tbsp fresh lime juice
→ Garnish & Serving
11 -
60 ml cilantro, roughly chopped
12 -
Lime slices, on the side
→ Oil
13 -
1 tbsp olive oil
# Step-by-Step Guide:
01 -
Dish it up into bowls. Toss plenty of cilantro on top and don't forget some lime wedges for extra zing.
02 -
Toss the cooked pasta right into your pan and mix it all up until everything is covered in that creamy sauce. Taste and tweak the salt or pepper if you want.
03 -
Pour in coconut milk plus the lime juice, give it a good mix. Let it simmer for a few minutes. If it looks too thick, splash in some reserved pasta water little by little.
04 -
Turn up the stove to medium-high. Add shrimp along with jerk seasoning, salt, and pepper. Cook while stirring until shrimp go pink and look cooked, about 3-4 minutes.
05 -
Drizzle olive oil into a skillet on medium heat. Throw in the diced onion first, sauté till soft. Toss in minced garlic plus the bell pepper, and keep cooking for a couple more minutes.
06 -
Fill a big pot with salted water and bring it to a boil. Toss your noodles in and cook till just tender, around 8-10 minutes. Be sure to save a cup of the pasta water before draining.
# Additional Notes:
01 -
Want extra creamy sauce? Mix in a dollop of mascarpone or cream cheese and it'll turn silky.
02 -
Spinach or cherry tomatoes thrown in work great if you feel like more veggies and color.