Jamaican Shrimp Pasta

$- 8 oz fettuccine pasta - 1 lb shrimp, peeled and deveined - 2 tablespoons coconut oil - 1 bell pepper (red or yellow), sliced into thin strips - 1 small red onion, thinly sliced - 2 cloves garlic, minced - 1 teaspoon fresh ginger, freshly grated - 1 teaspoon ground allspice - 1 teaspoon dried or fresh thyme - 1/2 teaspoon cayenne pepper - 1 cup coconut milk - 2 tablespoons freshly squeezed lime juice - Salt and pepper, to taste - Fresh cilantro, chopped, for garnish When I cook Jamaican shrimp pasta, I start with key ingredients. The fettuccine gives a nice base. The shrimp adds a sweet, ocean flavor. Coconut oil is great for sautéing. Next, I slice a bell pepper and red onion for color and crunch. Garlic and ginger bring depth to the dish. They create a warm, inviting aroma in my kitchen. For seasonings, I use ground allspice and thyme. They add a unique taste that brings Jamaica to my plate. Cayenne pepper adds heat. You can adjust this based on your taste. Coconut milk makes the sauce creamy and rich. Fresh lime juice brightens everything up, while salt and pepper add balance. To finish, I sprinkle fresh cilantro on top. It adds a fresh pop of flavor and color. Each ingredient plays a role in making this dish bold and flavorful. - Begin boiling water with a pinch of salt. - Cook fettuccine according to package directions. Start by filling a large pot with water. Add a good pinch of salt. This helps flavor the pasta. Bring the water to a rolling boil. Once boiling, add the fettuccine. Cook it for about 8 to 10 minutes. The pasta should be al dente, firm but not hard. Once done, drain the pasta. Save about half a cup of the pasta water for later. Set the fettuccine aside. - Heat coconut oil in a skillet. - Add bell pepper and onion, sautéing until fragrant. In a large skillet, heat the coconut oil over medium heat. Wait until it melts and shimmers. Add the sliced bell pepper and red onion. Sauté them for about 3 to 4 minutes. You want them to soften and smell good. This step builds the flavor base for your dish. - Incorporate garlic and ginger, stir until fragrant. - Add shrimp and seasoning, sauté until cooked through. Next, add the minced garlic and freshly grated ginger to the skillet. Stir for another 1 to 2 minutes. You want the garlic to turn golden but not burnt. Now, add the peeled and deveined shrimp. Sprinkle in the allspice, thyme, cayenne pepper, and a dash of salt and pepper. Sauté the shrimp for about 3 to 4 minutes. They should turn pink and opaque when fully cooked. - Pour in coconut milk and lime juice, simmer for flavor infusion. - Adjust sauce consistency with reserved pasta water. Reduce the heat to low. Carefully pour in the coconut milk. Then, add the fresh lime juice. Let the mixture simmer gently for about 5 minutes. This step lets the flavors mix and deepen. If the sauce seems too thick, add a splash of the reserved pasta water. Stir until you get the right consistency. - Toss cooked pasta with shrimp and sauce in skillet. - Adjust seasoning as necessary before serving. Now, add the drained fettuccine directly into the skillet. Toss everything together until the pasta is coated in the creamy coconut sauce. Make sure it all mixes well. Taste the dish and adjust the seasoning if needed. You might want a bit more salt or lime juice. - Serve in bowls, topped with cilantro. - Add lime wedges for additional zest. Remove the skillet from heat. Let the pasta sit for a minute. For presentation, serve the pasta in individual bowls. Top each bowl with fresh chopped cilantro. Place a lime wedge on the side. This not only looks great but adds an extra burst of flavor for those who enjoy it. - Avoid overcooking shrimp for optimal texture: Shrimp cook fast. If you leave them too long, they get tough. Watch for that lovely pink color. When they turn opaque, they are done. - Use high heat for quick cooking: High heat locks in flavor. It gives the shrimp a nice sear. Quick cooking keeps them juicy and tender. - Experiment with adding hot sauce for an extra kick: If you like spice, a dash of hot sauce can make a big difference. Try different kinds to find your favorite. - Incorporate other spices like paprika or cumin: These spices bring warmth and depth to your dish. A little paprika adds a smoky touch, while cumin gives a warm earthiness. - Serve in colorful bowls for an attractive look: Bright bowls make the dish pop. You eat with your eyes first, so make it appealing. - Use fresh herbs for additional color and flavor: Chopped cilantro not only adds color but also a fresh taste. A sprinkle on top makes the dish look gourmet. {{image_4}} You can change the pasta type to suit your taste. Try linguine or spaghetti instead of fettuccine. Both options work well. For a twist, use fresh vegetables like zucchini or snap peas. These add color and crunch. You can mix and match to create your favorite dish. Want more heat? You can increase the cayenne pepper. Adjust it to fit your spice level. If you like extra spice, add diced jalapeños. They give a different kick and flavor. Spice it up your way! If you prefer a plant-based meal, swap the shrimp for tofu or chickpeas. Both options are filling and tasty. To keep the creamy texture, use vegetable broth instead of coconut milk. This makes a delicious, vegan twist on the dish. Enjoy it without meat! You can store leftover Jamaican shrimp pasta in an airtight container. It stays fresh for up to 3 days. When ready to eat, reheat it gently. You can use a stovetop or microwave to warm it up. If you want to keep it longer, freeze the pasta in sealed portions. It stays good for up to 1 month. To enjoy again, thaw the pasta overnight in the fridge. This method keeps the shrimp tasting fresh. When reheating, add a splash of coconut milk or broth. This helps to bring back the creamy texture. Stir the pasta occasionally while warming. This ensures even heating throughout the dish. You can serve this dish with a fresh green salad. A simple side salad with tomatoes and cucumbers works great. Garlic bread is another tasty option. It adds a nice crunch and flavor. You can also try roasted vegetables for a healthy side. You can prepare some parts ahead of time. Cook the pasta and store it. Slice the vegetables and store them in the fridge. You can also clean and season the shrimp. This way, when you are ready, you can cook everything quickly. Yes, this dish is great for meal prep. You can portion it into containers. Store in the fridge for up to three days. When you want to eat it, just reheat on the stove or microwave. Add a splash of coconut milk to keep it creamy. Look for shrimp that turn pink and opaque. They should curl slightly but not be tight. Cooking time is usually 3-4 minutes. If they look shiny and firm, they are ready to eat. Yes, this recipe is already dairy-free with coconut milk. You can use almond milk or oat milk as another option. They will give a different flavor but still taste great. You can find Jamaican spices at local markets or online. Look for allspice, thyme, and cayenne pepper. Stores that sell international foods often carry them. If you can't find them, you can try local spice shops or order online. Jamaican shrimp pasta combines bold flavors and fresh ingredients for a tasty meal. We covered essential ingredients, cooking steps, and tips for best results. With options for variations and storage, this dish adapts to your needs. Whether you make it spicy or keep it mild, enjoy its vibrant taste. Try serving it with a refreshing salad or garlic bread to enhance your dining experience. This recipe invites creativity and is sure to impress at any dinner!$

Savor the tropical flavors of Jamaican Shrimp Pasta with this easy-to-follow recipe! Featuring tender shrimp, creamy coconut milk, and vibrant bell peppers, this dish is a delightful blend of spices that will transport your taste buds straight to the Caribbean. Perfect for a quick weeknight dinner or a special occasion, it's ready in just 30 minutes.

Print Recipe Pin Recipe

Ingredients

8 oz fettuccine pasta

1 lb shrimp, peeled and deveined

2 tablespoons coconut oil

1 bell pepper (red or yellow), sliced into thin strips

1 small red onion, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, freshly grated

1 teaspoon ground allspice

1 teaspoon dried or fresh thyme

1/2 teaspoon cayenne pepper (more or less to taste)

1 cup coconut milk

2 tablespoons freshly squeezed lime juice

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Instructions

Cook the Pasta: Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta, making sure to reserve about half a cup of the pasta water for the sauce. Set the fettuccine aside.

Sauté the Vegetables: In a large skillet, heat the coconut oil over medium heat until melted and shimmering. Add the sliced bell pepper and red onion, sautéing them for 3-4 minutes until they begin to soften and become fragrant.

Add Aromatics: Incorporate the minced garlic and freshly grated ginger into the skillet, stirring continuously for another 1-2 minutes until the aromas swell and the garlic becomes golden but not burnt.

Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Sprinkle in the allspice, thyme, cayenne pepper, and a dash of salt and pepper. Sauté the shrimp for 3-4 minutes, stirring frequently, until they turn a lovely pink and opaque, signaling they're fully cooked.

Create the Sauce: Reduce the heat to low, then carefully pour in the coconut milk. Stir in the fresh lime juice and allow the mixture to simmer gently for about 5 minutes, letting the flavors infuse beautifully. If you find the sauce too thick, gradually add a splash of the reserved pasta water until you reach your desired consistency.

Combine with Pasta: Add the drained fettuccine directly into the skillet with the shrimp and sauce. Gently toss everything together until the pasta is luxuriously coated with the creamy coconut sauce, ensuring a thoroughly mixed dish.

Serve: Remove the skillet from heat and let the pasta sit for about a minute. Taste the dish and adjust seasoning with additional salt, pepper, or lime juice as necessary.

- Presentation Tips: For an appealing presentation, serve the pasta in individual bowls. Finish with a generous sprinkle of fresh chopped cilantro on top. A lime wedge on the side not only enhances the visual appeal but also offers an extra zesty touch for those who enjoy a little more tang.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4