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Jamaican cuisine is renowned for its vibrant flavors and unique combinations, and this Jamaican Shrimp Pasta recipe is no exception. With its rich blend of spices, fresh seafood, and creamy textures, this dish offers a delightful culinary experience that transports your taste buds straight to the Caribbean. Imagine the warm sun, gentle breezes, and the sound of waves lapping against the shore as you savor each bite of this delectable meal. Whether you are hosting an extravagant dinner party or simply looking for a quick yet impressive weeknight meal, this recipe is sure to become a favorite in your household.

Jamaican Shrimp Pasta: A Creamy Delight

Dive into the tropical flavors of Jamaica with this creamy shrimp pasta dish that's sure to impress! This recipe combines succulent shrimp, colorful bell peppers, and a rich sauce made from coconut milk and heavy cream, all tossed with fettuccine for a hearty meal. Perfect for a weeknight dinner or special occasions, this dish is easy to prepare and delivers a burst of Caribbean-inspired taste. Garnish with fresh herbs and enjoy a delightful culinary experience!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

4 cloves garlic, minced

1/2 medium onion, finely chopped

1 bell pepper, sliced (preferably a mix of red and yellow)

1 tsp dried thyme

1 tsp allspice

1/2 tsp cayenne pepper (adjust to taste)

1 cup coconut milk

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

2 green onions, finely chopped for garnish

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant (about 2-3 minutes). Add the shrimp to the skillet, sprinkle with thyme, allspice, cayenne, salt, and pepper. Cook for about 3-4 minutes, until the shrimp turn pink and are cooked through. Remove shrimp from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add sliced bell peppers and sauté for another 2-3 minutes until they are tender. Pour in the coconut milk and heavy cream, bringing it to a simmer. Stir in the grated Parmesan cheese gradually, allowing it to melt and mix into the creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.

        Combine Pasta and Shrimp: Return the sautéed shrimp to the skillet, and gently toss in the cooked fettuccine. Mix everything until the pasta is evenly coated in the creamy sauce. Taste and adjust the seasoning with more salt, pepper, or spices if desired.

          Garnish and Serve: Remove the skillet from heat. Plate the pasta, garnishing with chopped green onions and fresh parsley. Serve hot and enjoy the fusion of Jamaican flavors!

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