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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas, reflecting the island's rich cultural heritage and diverse influences. Known for its bold spices, fresh ingredients, and an emphasis on both sweet and savory notes, Jamaican food has garnered a global following. Among the many delightful dishes that emerged from this culinary landscape is Jamaican Shrimp Pasta—a dish that beautifully marries the creamy textures of traditional pasta with the zesty, spicy characteristics of Jamaican cooking.

Jamaican Shrimp Pasta: A Creamy Delight

Transport your taste buds to the Caribbean with this delicious Jamaican Shrimp Pasta! This creamy delight features fettuccine intertwined with succulent shrimp, vibrant bell peppers, and a rich coconut milk sauce infused with Jamaican jerk seasoning. Ready in just 30 minutes, it's the perfect dish for a quick weeknight dinner or a special occasion. Garnish with fresh cilantro and lime for an extra burst of flavor. Dive into this comforting, tropical dish today!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon unsalted butter

4 cloves garlic, minced

1 medium onion, finely chopped

1 bell pepper (red or yellow), sliced

1 teaspoon Jamaican jerk seasoning

1 cup coconut milk

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Juice of 1 lime

Instructions
 

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

    Sauté Shrimp: In a large skillet, heat the olive oil and butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent. Add the sliced bell pepper and cook for another 2-3 minutes.

        Add Seasoning & Liquids: Sprinkle the Jamaican jerk seasoning over the sautéed vegetables, stirring to coat. Pour in the coconut milk and heavy cream, stirring well to combine. Let the mixture simmer for about 5 minutes to thicken slightly.

          Mix in Cheese: Stir in the grated Parmesan cheese, ensuring it melts and integrates fully into the sauce. Season with salt and pepper to taste.

            Combine Everything: Return the cooked shrimp to the skillet, adding the cooked fettuccine pasta. Toss everything together until the pasta is well coated with the creamy sauce. Squeeze the lime juice over the top and mix well.

              Serve: Garnish the dish with fresh cilantro or parsley. Serve hot, and enjoy your Jamaican Shrimp Pasta!

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