Description
This Creamy Jamaican Shrimp Rasta Pasta combines succulent shrimp seasoned with traditional jerk spices, colorful bell peppers, and a rich coconut milk sauce tossed with tender fettuccine. A vibrant and flavorful Caribbean-inspired pasta dish perfect for a delicious weeknight meal or special occasion.
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
Sauce and Vegetables
- 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 (for garnish)
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water, pat them dry thoroughly with paper towels to remove excess moisture, then season evenly with salt, pepper, and jerk seasoning to infuse the bold Jamaican flavors.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions, typically 8-10 minutes until al dente. Drain the pasta, reserving about a cup of pasta water to adjust sauce consistency later.
- Sauté the vegetables: Heat olive oil over medium heat in a large skillet. Add diced onion and sauté for 2-3 minutes until slightly softened. Incorporate minced garlic and cook for another minute, then add the sliced red and yellow bell peppers and cook for 4-5 minutes until they start to soften but still retain some crunch.
- Cook the shrimp and sauce: Add the seasoned shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Pour in the coconut milk and lime juice, stirring gently to combine. Allow the mixture to simmer for about 5 minutes to meld the flavors and slightly thicken the sauce. If the sauce is too thick, adjust the consistency by adding some reserved pasta water gradually.
- Combine pasta and finish: Add the cooked fettuccine to the skillet and toss to ensure the pasta is fully coated in the creamy jerk coconut sauce. Heat through for an additional 2 minutes to marry all the flavors. Garnish generously with freshly chopped cilantro just before serving.
Notes
- If you prefer a spicier dish, add extra jerk seasoning or a dash of Scotch bonnet pepper.
- Use fresh shrimp for best flavor and texture; frozen shrimp can be used but thaw fully before cooking.
- Reserve some pasta water to adjust sauce thickness and help the sauce adhere better to the pasta.
- Garnish with lime wedges on the side for an extra citrusy kick.
- This dish can be made gluten-free by substituting the fettuccine with gluten-free pasta.
