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Jamaican cuisine is a vibrant tapestry woven from the rich cultural influences of the island's history. It is a celebration of bold flavors, aromatic spices, and fresh ingredients that come together to create dishes that are as colorful as they are delicious. Among these culinary treasures is the Jamaican Shrimp Pasta, a dish that showcases the best of both Jamaican and Italian influences, offering a unique fusion that tantalizes the taste buds.

Jamaican Shrimp Pasta: A Creamy Delight

Elevate your dinner with this mouthwatering Jamaican Shrimp Pasta! It's a creamy delight featuring tender shrimp, vibrant bell peppers, and a rich coconut milk sauce. Perfect for a quick weeknight meal, this dish combines the warmth of spices like allspice and paprika with a touch of heat from cayenne pepper. Ready in just 30 minutes, it’s hearty, flavorful, and garnished with fresh herbs for the ideal finishing touch. Enjoy a taste of the Caribbean at home!
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Ingredients
  

12 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

1 cup coconut milk

1/2 cup heavy cream

1 tablespoon olive oil

1 tablespoon butter

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small onion, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, grated

1 teaspoon allspice

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust for spice preference)

1/2 cup green onions, chopped

Salt and black pepper, to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add olive oil and butter. Once melted, add the sliced onion, red and yellow bell peppers, and sauté for about 4-5 minutes, until tender.

      Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

        Cook the Shrimp: Push the vegetables to one side of the skillet and add the shrimp to the other side. Sprinkle with allspice, paprika, cayenne pepper, salt, and black pepper. Cook for about 2-3 minutes until the shrimp are pink and opaque, stirring occasionally.

          Make the Sauce: Pour in the coconut milk and heavy cream, mixing well with the shrimp and vegetables. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing everything together to ensure the noodles are coated in the creamy sauce. Adjust seasoning if necessary.

              Serve: Remove from heat, stir in chopped green onions, and garnish with fresh cilantro or parsley before serving.

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