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Jamaican cuisine is a vibrant tapestry woven from the island’s rich history, diverse cultural influences, and an abundance of fresh ingredients. Renowned for its bold flavors, Jamaican food often features spices that awaken the palate and transport diners to sun-kissed shores. Among the many culinary treasures that Jamaica offers, one dish stands out for its captivating fusion of tropical and Italian elements: Jamaican Shrimp Pasta. This delightful recipe is a testament to how different culinary traditions can harmonize, creating something entirely new and delicious.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the rich flavors of Jamaican Shrimp Pasta! This creamy dish combines succulent shrimp, vibrant bell peppers, and a hint of jerk seasoning tossed with fettuccine pasta. In just 30 minutes, you can create a delightful meal featuring coconut milk and heavy cream for a luscious sauce. Perfect for a weeknight dinner or impressing guests, this recipe is a fusion of Caribbean spice and Italian comfort. Garnish with fresh herbs and enjoy!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper, sliced (preferably red for sweetness)

1/2 cup coconut milk

1/2 cup heavy cream

1 tablespoon jerk seasoning (adjust for spice level)

1 tablespoon lime juice

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion is translucent (about 3-4 minutes).

      Add Bell Peppers: Stir in the sliced bell pepper and cook for another 2-3 minutes until they begin to soften.

        Cook Shrimp: Add the shrimp to the skillet, sprinkling them with jerk seasoning. Cook for about 3-4 minutes on each side, or until they are pink and opaque. Season with salt and pepper to taste.

          Make the Sauce: Pour in the coconut milk and heavy cream, stirring well to combine. Bring the mixture to a light simmer.

            Combine: Add the drained fettuccine to the skillet, tossing to coat the pasta evenly in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.

              Finish and Serve: Stir in the lime juice and adjust seasoning if necessary. Remove from heat and garnish with freshly chopped cilantro or parsley. Optionally, top with grated Parmesan cheese before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4