Jamaican Shrimp Pasta
A vibrant and flavorful pasta dish combining succulent shrimp with creamy coconut milk and bold Jamaican spices for a quick and delicious meal.
Ingrédients
Pasta Ingredients
- 8 ounces pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
Vegetable Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, sliced
Sauce Ingredients
- 1 teaspoon Jamaican jerk seasoning
- 1 cup coconut milk
- to taste salt
Garnish
- to taste fresh parsley, for garnish
Instructions
Preparation
- Gather all your ingredients. Rinse the shrimp under cold water and pat dry, and chop the onion, garlic, and bell pepper.
Cooking Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a bit of the cooking water.
Sautéing Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and translucent.
- Add the sliced bell pepper and shrimp, cooking together for about 3–4 minutes until the shrimp turn pink and opaque.
Creating the Sauce
- Stir in the jerk seasoning and mix thoroughly for another minute to release the aromas.
- Pour in the coconut milk, mixing well and allowing to simmer gently for about 5 minutes until slightly thickened.
Combining Pasta
- Toss the cooked pasta into the skillet, mixing well to ensure it is evenly coated in the sauce. Add reserved pasta water if the mixture is too thick.
- Taste and adjust seasoning with salt as needed.
Serving
- Serve hot, garnished with fresh parsley.
Notes
For a spicier kick, add more jerk seasoning. Swap shrimp for chicken or tofu if desired. Use gluten-free pasta if necessary.