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Jamaican cuisine is a vibrant celebration of flavors, colors, and textures that reflects the island's rich cultural heritage. From spicy jerk chicken to sweet plantains, every dish tells a story, and among these culinary treasures, Jamaican shrimp pasta stands out as a delightful fusion of traditional ingredients and modern cooking techniques. This Caribbean-inspired dish combines the lush creaminess of a pasta sauce with the bold spices typical of Jamaican cooking, resulting in a meal that is both comforting and exciting.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the flavors of the Caribbean with this delightful Jamaican Shrimp Pasta recipe! This creamy dish is a perfect blend of sweet coconut milk, succulent shrimp, and vibrant vegetables. Perfect for a quick weeknight dinner, it combines fettuccine with garlic, thyme, and a hint of spice for a unique twist. Garnish with fresh cilantro and Parmesan for added richness. Enjoy the taste of Jamaica in every bite!
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Ingredients
  

12 oz fettuccine or pasta of choice

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper (red or yellow), diced

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

1 teaspoon allspice

½ teaspoon crushed red pepper flakes (adjust to taste)

1 cup coconut milk

½ cup heavy cream

1 cup cherry tomatoes, halved

2 tablespoons lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

    Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and bell pepper; sauté for about 3-4 minutes until softened. Add minced garlic, thyme, allspice, and crushed red pepper flakes, and cook for another minute until fragrant.

      Cook the Shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove the shrimp and set aside.

        Make the Sauce: In the same skillet, pour in the coconut milk and heavy cream, stirring to combine with the sautéed vegetables. Bring to a gentle simmer, letting it cook for 2-3 minutes. If the sauce is too thick, add a little reserved pasta water.

          Combine Pasta and Shrimp: Add the cooked fettuccine, cherry tomatoes, and lime juice to the skillet, tossing everything together to coat the pasta in the creamy sauce. Add the shrimp back into the dish and mix well. Adjust seasoning with salt and pepper as necessary.

            Serve: Garnish with fresh cilantro and sprinkle Parmesan cheese on top if desired. Serve immediately, enjoying the tropical flavors!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings