Description
A flavorful and creamy Jamaican shrimp rasta pasta featuring tender shrimp sautéed with colorful bell peppers in a rich coconut milk and jerk seasoning sauce, tossed with fettuccine for a vibrant Caribbean-inspired dish.
Ingredients
Scale
Shrimp and Seasoning
- 300 grams (10 oz) shrimp, peeled and deveined
- 2 tablespoons jerk seasoning
- Salt and pepper to taste
Pasta
- 250 grams (9 oz) fettuccine pasta
Vegetables and Sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 400 ml (14 oz) coconut milk
- 2 tablespoons lime juice
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare Shrimp: Rinse the shrimp under cold water, pat dry with paper towels, then season evenly with salt, pepper, and 2 tablespoons of jerk seasoning to infuse them with authentic Jamaican flavors.
- Cook Pasta: Bring a large pot of salted water to a boil, add the fettuccine pasta and cook according to package instructions—usually 8 to 10 minutes—until al dente. Drain the pasta, reserving about a cup of the pasta cooking water for later use.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Then, add the sliced red and yellow bell peppers, cooking for 4 to 5 minutes until tender but still vibrant.
- Cook Shrimp and Make Sauce: Add the seasoned shrimp to the skillet with the vegetables and cook for 3 to 4 minutes until they turn pink and opaque. Pour in the coconut milk and lime juice, stirring gently. Let the mixture simmer for about 5 minutes to meld the flavors. If the sauce is too thick, add reserved pasta water gradually to reach the desired consistency.
- Combine Pasta and Serve: Add the cooked fettuccine to the skillet, tossing thoroughly to coat the pasta evenly with the creamy sauce. Heat everything together for 2 minutes to ensure it’s warmed through. Garnish liberally with freshly chopped cilantro before serving hot.
Notes
- Adjust the amount of jerk seasoning based on your spice preference; feel free to add more for extra heat.
- Reserve some pasta water to thin the sauce if it becomes too thick during simmering.
- For a lighter version, you can substitute coconut milk with light coconut milk or a dairy alternative.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
