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Jamaican cuisine is a vibrant tapestry of flavors, colors, and textures, drawing from the rich heritage of its indigenous people, African influences, and a touch of European flair. It's a culinary journey filled with bold spices, fresh ingredients, and a love for cooking that resonates deeply in each dish. One of the standout offerings from this island paradise is Jamaican Shrimp Pasta, a delightful fusion that marries Caribbean warmth with classic Italian comfort food.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the tropical flavors of Jamaica with this creamy shrimp pasta dish! Featuring succulent shrimp, vibrant veggies, and a rich coconut milk sauce infused with jerk seasoning, this quick and easy recipe makes for a delightful meal in just 30 minutes. Perfect for weeknight dinners or special occasions, the fettuccine is coated in a beautiful blend of spice and creaminess. Don't forget to garnish with fresh cilantro for a burst of flavor!
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Ingredients
  

8 oz fettuccine pasta

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic, minced

1 small onion, finely chopped

1 bell pepper (red or green), diced

1-2 Scotch bonnet peppers (adjust for heat), chopped

1 cup coconut milk

1 teaspoon Jamaican jerk seasoning

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

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

    Sauté Aromatics: In a large skillet or pan, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes.

      Add Vegetables: Stir in the diced bell pepper and Scotch bonnet peppers. Cook for another 2-3 minutes until the vegetables are tender.

        Cook the Shrimp: Add the shrimp to the pan, cooking for about 3-4 minutes or until they turn pink and opaque.

          Create the Sauce: Pour in the coconut milk, and add the Jamaican jerk seasoning and lime juice. Mix well, and let it simmer for about 5 minutes. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

            Combine Pasta and Sauce: Toss in the cooked fettuccine, mixing thoroughly to coat the pasta in the creamy shrimp sauce. Adjust seasoning with salt and pepper as needed.

              Garnish and Serve: Remove from heat and serve immediately, garnished with fresh cilantro and a sprinkle of grated Parmesan cheese if desired.

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