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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island's rich cultural heritage. Known for its bold spices, fresh ingredients, and diverse influences ranging from African to Indian and European, Jamaican food offers a unique culinary experience that tantalizes the taste buds. One dish that beautifully embodies this fusion of flavors is Jamaican Shrimp Pasta—a delightful combination of Caribbean and Italian influences that invites you to indulge in a creamy, savory meal like no other.

Jamaican Shrimp Pasta: A Creamy Delight

Discover a taste of the Caribbean with this creamy Jamaican Shrimp Pasta recipe! Featuring succulent shrimp cooked to perfection and tossed with vibrant bell peppers and a spicy Scotch bonnet pepper, this dish is sure to impress. With a rich sauce made from coconut milk and heavy cream, each bite is a delightful blend of flavors. Perfect for a quick weeknight dinner or a special occasion, serve it with a sprinkle of fresh parsley and Parmesan. Enjoy a culinary escape today!
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Ingredients
  

8 oz (225 g) fettuccine or linguine pasta

1 lb (450 g) large shrimp, peeled and deveined

2 tbsp olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper (red or yellow), sliced

1 Scotch bonnet pepper, finely chopped (adjust to taste)

1 cup coconut milk

1/2 cup heavy cream

1 tsp allspice

1 tsp paprika

1/2 tsp nutmeg

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1 lime

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine or linguine 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, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent (about 3-4 minutes).

      Add Vegetables: Stir in the sliced bell pepper and Scotch bonnet pepper. Cook for an additional 2-3 minutes, allowing the peppers to soften.

        Cook the Shrimp: Add the shrimp to the skillet, cooking until they turn pink and opaque (about 3-4 minutes). Season with salt, pepper, allspice, paprika, and nutmeg. Mix well.

          Make the Sauce: Lower the heat and pour in the coconut milk and heavy cream. Stir to combine and let simmer for about 5 minutes until the sauce thickens slightly.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

              Finishing Touches: Sprinkle fresh chopped parsley and lime juice over the pasta. Toss for a final mix.

                Serve: Plate the Jamaican shrimp pasta and, if desired, sprinkle with grated Parmesan cheese. Enjoy your creamy delight!

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