Description
This creamy Jamaican shrimp pasta is a delightful fusion dish combining the vibrant flavors of jerk-seasoned shrimp with a luscious creamy sauce, served over tender fettuccine or linguine. Ready in just 30 minutes, it’s perfect for a quick and flavorful weeknight dinner or entertaining guests with Caribbean-inspired flair.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp jerk seasoning
- 1 tbsp olive oil
Vegetables
- ½ red bell pepper, sliced
- ½ yellow onion, sliced
Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan
- Salt & pepper to taste
Instructions
- Cook Pasta: Prepare the fettuccine or linguine according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Season and Sauté Shrimp: Toss the peeled and deveined shrimp in the jerk seasoning until evenly coated. Heat olive oil in a skillet over medium-high heat and sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red bell pepper and yellow onion. Cook them for 3-4 minutes, stirring occasionally, until they soften and become fragrant.
- Prepare Creamy Sauce: Pour in the heavy cream, chicken broth, and grated Parmesan into the skillet with the vegetables. Stir thoroughly and bring the mixture to a gentle simmer, allowing the sauce to thicken slightly and meld flavors.
- Combine Shrimp and Pasta: Return the sautéed shrimp and cooked pasta to the skillet with the creamy sauce. Toss everything together to ensure the pasta and shrimp are well coated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the creamy Jamaican shrimp pasta while warm and enjoy this savory, spicy, and indulgent dish.
Notes
- For a spicier kick, increase the amount of jerk seasoning or add a pinch of cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- To reduce fat content, substitute heavy cream with half-and-half or coconut milk, noting a change in richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Garnish with chopped fresh parsley or cilantro for added freshness and color.
