Jerk Shrimp Fettuccine
A delicious fusion of spicy jerk shrimp and creamy fettuccine, transporting your taste buds to Jamaica with every bite.
Ingredients
Pasta Ingredients
- 8 oz Fettuccine Pasta Can substitute with whole grain or gluten-free pasta
Shrimp & Seasoning
- 1 lb Shrimp (peeled and deveined) Use fresh, wild-caught shrimp for the best flavor
- 2-3 tbsp Jerk Seasoning You can buy pre-made or make your own
- 2 tbsp Olive Oil Avocado oil works as a great substitute
- 4 cloves Garlic (minced) Adds aromatic depth
Creamy Sauce Ingredients
- 1 cup Heavy Cream Coconut milk can be used for a dairy-free version
- 1/2 cup Parmesan Cheese Optional; for a vegan alternative, use nutritional yeast
- 2 stalks Green Onions (sliced) For garnish
- 1 cup Bell Peppers (diced) Choose colorful varieties for visual appeal
- to taste Salt and Pepper
Instructions
Preparation
- In a medium bowl, coat the shrimp with jerk seasoning and olive oil. Allow it to marinate for at least 10 minutes.
- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic, bell peppers, and sauté for about 3-4 minutes until tender.
Cooking
- Add the marinated shrimp to the skillet and cook for about 3-5 minutes until pink and opaque.
- Reduce the heat to low and pour in the heavy cream, stirring well to combine. Gradually add reserved pasta water until reaching desired sauce consistency.
- Stir in the Parmesan cheese until melted and creamy.
- Add the cooked fettuccine to the skillet, tossing to coat in the creamy jerk sauce. Adjust salt and pepper to taste.
Serving
- Serve hot, garnished with sliced green onions for a fresh finish.
Notes
For a healthier option, substitute fettuccine with spiralized zucchini or use cashew cream and coconut milk instead of heavy cream. Store leftovers in an airtight container for up to 3 days.