Creamy Shrimp Pasta (Printable Version)
Juicy shrimp tossed with pasta in a velvety coconut sauce, seasoned with bold Jamaican jerk spice for a tropical fusion meal.
# What You'll Need:
→ Essentials
01 -
1 pound large shrimp, cleaned (shells and veins removed)
02 -
8 ounces linguine or fettuccine noodles
03 -
2 cloves garlic, finely chopped
04 -
1 medium onion, diced small
05 -
1 tablespoon olive oil
06 -
1 bell pepper, roughly diced (yellow or red)
07 -
1 can (14 ounces) creamy coconut milk
08 -
1 tablespoon fresh lime juice
09 -
1 tablespoon jerk spice mix
10 -
Salt and pepper as you like
→ Toppings
11 -
Lime wedges for squeezing
12 -
1/4 cup cilantro, chopped
# Steps to Follow:
01 -
Cook noodles in salted water until just tender (check the box for times, about 8-10 minutes). Save 1 cup of the cooking water before draining.
02 -
Warm olive oil over medium heat in a big pan. Toss in the onion and let it cook until soft, about 3-4 minutes. Add the garlic and pepper, stir, and let them soften for 2-3 more minutes.
03 -
Raise heat to medium-high. Put in the shrimp, sprinkle over the jerk spice mix, and season with salt and pepper. Cook until the shrimp turn pink, which takes about 3-4 minutes.
04 -
Pour in coconut milk and add a squeeze of lime juice. Let it bubble gently for 3-5 minutes so the flavors blend. If it's too thick, stir in a bit of that reserved noodle water.
05 -
Toss the cooked pasta straight into the pan with the sauce. Mix well so everything's coated. Add more seasoning if needed.
06 -
Top with cilantro and serve alongside lime slices for a fresh kick.
# Additional Notes:
01 -
Adding cream cheese makes it creamier.
02 -
Mix in extra veggies for variety.
03 -
Great pick for a quick weeknight meal.