Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.12 ounces linguine or fettuccine pasta
- Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.2 tablespoons olive oil, 1 medium yellow onion, finely chopped
- Add Garlic and Peppers: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced red and yellow bell peppers and the minced scotch bonnet pepper. Cook, stirring occasionally, until the peppers are tender-crisp, about 5-8 minutes.3 cloves garlic, minced, 1 red red bell pepper, thinly sliced, 1 yellow yellow bell pepper, thinly sliced, 1 scotch bonnet pepper, finely minced
- Create the Sauce Base: Pour in the full-fat coconut milk and chicken broth (or vegetable broth). Stir in the dried thyme and ground allspice. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld.1 (13.5 ounce) can full-fat coconut milk, 1/2 cup chicken broth or vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon ground allspice
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed.Salt and freshly ground black pepper
- Add the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp evenly. Cook for 3-5 minutes, or until the shrimp are pink and opaque and just cooked through. Be careful not to overcook the shrimp, as they can become tough.1.5 pounds large shrimp, peeled and deveined
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together gently until the pasta is well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency.12 ounces linguine or fettuccine pasta
- Finish and Serve: Stir in the chopped fresh cilantro and fresh lime juice. Toss one last time. Taste and adjust seasoning with salt, pepper, and more lime juice if desired.1/4 cup fresh cilantro, chopped, 2 tablespoons fresh lime juice, Salt and freshly ground black pepper
- Garnish and Enjoy: Serve the Jamaican Shrimp Pasta immediately in bowls. Garnish with extra chopped cilantro and an optional sprinkle of grated Parmesan cheese for an extra layer of flavor.1/4 cup fresh cilantro, chopped, 1/4 cup grated Parmesan cheese
Notes
Leftover Jamaican Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a tablespoon or two of water or broth to loosen the sauce.
While this dish is best enjoyed fresh, you can freeze it for up to 1 month. Thaw overnight in the refrigerator before reheating using the stovetop method for best results.
