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Caribbean cuisine is renowned for its vibrant flavors, colorful presentations, and the rich cultural tapestry that influences its dishes. Among the myriad of culinary delights that hail from this sun-soaked region, Jamaican flavors stand out with their boldness and complexity. One such dish that embodies this spirit is Jamaican Shrimp Pasta—a recipe that combines the fresh, succulent taste of shrimp with the creamy richness of coconut milk and the spicy kick of jerk seasoning. This dish is not only a feast for the senses but also a journey to a tropical paradise, offering an exquisite blend of textures and tastes that will leave your taste buds dancing with joy.

Jamaican Shrimp Pasta: A Creamy Delight

Escape to the Caribbean with this delicious Jamaican Shrimp Pasta! Creamy coconut milk blends perfectly with vibrant spices like Jamaican jerk seasoning and lime juice to create a flavorful dish. Ready in just 30 minutes, this recipe combines fettuccine, fresh shrimp, and colorful veggies for a satisfying meal any night of the week. Top with cilantro and serve with lime wedges for an extra zing. Perfect for seafood lovers!
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Ingredients
  

8 ounces fettuccine pasta

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, sliced

1 cup coconut milk

1 teaspoon Jamaican jerk seasoning

1 teaspoon paprika

1/2 teaspoon salt (adjust to taste)

2 tablespoons lime juice

1/4 cup fresh cilantro, chopped (for garnish)

Freshly cracked black pepper (to taste)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and sliced red bell pepper and cook for an additional 2-3 minutes until fragrant and slightly softened.

      Add Shrimp: Increase the heat to medium-high. Add the shrimp to the skillet, sprinkle with Jamaican jerk seasoning, paprika, and salt. Cook for about 3-4 minutes, or until the shrimp are pink and opaque, stirring occasionally.

        Create the Sauce: Reduce heat to medium and pour in the coconut milk. Stir well to combine, scraping any bits off the bottom of the pan. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.

          Combine Pasta and Sauce: Add the cooked fettuccine to the skillet. Toss everything together, adding a bit of reserved pasta water to reach desired sauce consistency. Stir in lime juice and adjust seasoning, adding black pepper as needed.

            Serve: Plate the creamy Jamaican shrimp pasta and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4