Effortless Jamaican Shrimp Pasta (Print Version)
# Ingredients:
→ Oil
01 -
1 tablespoon olive oil
→ Pasta
02 -
225 grams linguine or fettuccine
→ Aromatics
03 -
2 garlic cloves, minced
04 -
1 medium onion, diced finely
→ Vegetables
05 -
1 diced yellow or red bell pepper
→ Seafood
06 -
450 grams big shrimp, shells off and cleaned
→ Sauce
07 -
400 ml coconut milk
08 -
1 tbsp Jamaican jerk seasoning
09 -
1 tbsp fresh lime juice
10 -
Black pepper, however much you like
11 -
Salt, however much you like
→ Garnish & Serving
12 -
60 ml chopped cilantro leaves
13 -
Lime wedges, for the table
# Instructions:
01 -
Spoon the pasta onto plates. Sprinkle as much cilantro as you want on top. Share extra lime wedges on the side.
02 -
Drop the drained noodles in with the sauce and toss everything well until the pasta's really coated. Taste and tweak seasoning if it feels off.
03 -
Pour in the coconut milk and lime juice now. Stir around and let it gently bubble for about 3 to 5 minutes, so everything blends together. If the sauce needs thinning, splash in some saved pasta water a bit at a time.
04 -
Now crank the heat up a bit. Toss in the shrimp and sprinkle on jerk seasoning, salt, and pepper. Let those cook for 3 or 4 minutes, just until the shrimp turn pink and look cooked.
05 -
Get your big skillet nice and warm over medium heat with the olive oil. Add the onion bits, stirring for about 3-ish minutes so they get soft. Add garlic and bell pepper and let those cook for 2 to 3 minutes longer.
06 -
Fill a pot with salty water and bring it to a rolling boil. Toss in your noodles and cook for 8 to 10 minutes (go for that barely-chewy bite). Scoop out about 240 ml of the pasta water to keep. Strain off the rest.
# Notes:
01 -
If you want the sauce even silkier, try mixing in some cream cheese or mascarpone for a boosted rich feel.
02 -
Spinach leaves or some cherry tomatoes work great if you want more color and veggies in your meal.