Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil over high heat. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.1 pound linguine or fettuccine pasta
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic, sliced red bell pepper, and sliced green bell pepper. Cook for another 5–7 minutes, stirring frequently, until the peppers are tender-crisp.2 tablespoons olive oil, divided, 1 large yellow onion, finely chopped, 4 cloves garlic, minced, 1 red bell pepper, seeded and thinly sliced, 1 green bell pepper, seeded and thinly sliced
- Stir in the dried thyme, Jamaican jerk seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This blooming of the spices will intensify their flavor.1 teaspoon dried thyme, 1 teaspoon Jamaican jerk seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the prepared shrimp in a single layer. Season the shrimp with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough.1.5 pounds large shrimp, peeled and deveined, 2 tablespoons olive oil, divided, Salt and freshly ground black pepper
- Pour the full-fat coconut milk into the skillet with the shrimp and vegetables. Bring to a gentle simmer, stirring to combine all the flavors. If using, stir in the heavy cream. Reduce the heat to low and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly.1 (13.5 ounce) can full-fat coconut milk, 1/4 cup heavy cream
- Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy. Add the fresh lime juice and stir. Taste the sauce and season with additional salt and freshly ground black pepper as needed.1/2 cup grated Parmesan cheese, 1/2 lime juice of, Salt and freshly ground black pepper
- Add the drained pasta to the skillet with the sauce, shrimp, and vegetables. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound linguine or fettuccine pasta
- Serve the Creamy Jamaican Shrimp Pasta immediately in bowls. Garnish generously with fresh chopped cilantro and extra grated Parmesan cheese.2 tablespoons fresh cilantro, chopped, 1/2 cup grated Parmesan cheese
Notes
Allow the pasta to cool completely before storing. Transfer any leftovers to an airtight container. Store in the refrigerator for up to 3 days. Gently reheat the pasta in a skillet over medium-low heat. Add a splash of water or milk if the sauce appears too thick. Stir occasionally until heated through. Alternatively, microwave in 30-second intervals, stirring between each, until warmed through. Be mindful not to overcook, especially the shrimp.
