Description
Experience the vibrant flavors of the Caribbean with this Jamaican Shrimp Pasta. Succulent shrimp are tossed with linguine in a creamy coconut sauce, complemented by colorful bell peppers and aromatic spices. This delightful dish is a perfect fusion of taste and texture, making it a must-try for seafood lovers!
Ingredients
Scale
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup coconut milk
- 1/2 cup chicken or vegetable broth
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the linguine or spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1/2 cup of the pasta water, then drain the pasta in a colander. Rinse briefly under cold water to stop the cooking process and set aside.
- While the pasta is cooking, prepare the shrimp. In a medium bowl, season the shrimp with salt, pepper, allspice, paprika, and cayenne pepper. Toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 2-3 minutes until translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the diced red and green bell peppers, and cook for about 4-5 minutes until they soften.
- Add the fresh thyme leaves and stir to combine.
- Pour in the coconut milk and chicken or vegetable broth into the skillet with the sautéed vegetables. Stir well to combine.
- Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. This will help the flavors meld together.
- Stir in the lime juice and adjust the seasoning with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Once the sauce is ready, add the cooked shrimp back into the skillet. Stir to coat the shrimp in the sauce.
- Add the drained pasta to the skillet, tossing everything together gently to ensure the pasta is well coated with the sauce and shrimp.
- If needed, add more reserved pasta water to loosen the sauce and help it adhere to the pasta.
- Once everything is combined and heated through, remove the skillet from the heat.
- Serve the Jamaican shrimp pasta hot, garnished with fresh cilantro or parsley for a pop of color and flavor.
- For an extra kick, you can serve with lime wedges on the side.
Notes
- For the best flavor, use fresh shrimp if possible. Frozen shrimp can be used, but ensure they are fully thawed before cooking.
- Adjust the level of spiciness by modifying the amount of cayenne pepper used in the seasoning.
- Feel free to add other vegetables such as zucchini or spinach for added nutrition and color.
- For a creamier sauce, you can add a splash of heavy cream or more coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes