Shrimp Creamy Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams linguine or fettuccine
→ Seafood
02 -
450 grams large peeled shrimp, deveined
→ Aromatics
03 -
2 minced garlic cloves
04 -
1 medium onion, chopped fine
→ Vegetables
05 -
1 yellow or red bell pepper, chopped
→ Sauce
06 -
400ml coconut milk
07 -
1 tbsp jerk seasoning (Jamaican style)
08 -
Salt as needed
09 -
Juice from 1 lime
10 -
Ground black pepper, as much as you like
→ Garnish & Serving
11 -
60ml chopped fresh cilantro
12 -
Wedges of lime to squeeze over
→ Oil
13 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Spoon onto plates, top with a load of cilantro, and give each a lime wedge to add zip.
02 -
Put noodles in the pan, toss gently so everything gets saucy. Taste and bump up seasoning if you think it needs it.
03 -
Stir in the coconut milk and squeeze in the lime, then let it bubble for three or four minutes. Add some of the pasta water if you want it thinner.
04 -
Push heat up to medium-high. Toss in the shrimp, sprinkle on jerk mix, salt, and pepper. Let them turn pink—about 3 minutes.
05 -
Get your skillet hot over medium and swirl in the oil. Throw in the onion first, cooking until it's soft. Next, garlic and bell pepper join the party for a couple more minutes.
06 -
Start with a pot of salty boiling water. Drop in the pasta, cook till chewy but not mushy—about 8 to 10 minutes. Remember to save a cup of the water before draining.
# Additional Tips:
01 -
Want it richer? A spoonful of mascarpone or cream cheese melts in and makes things super creamy.
02 -
You can bulk it up with add-ins like spinach or some cherry tomatoes if you're after more color and good stuff.