Shrimp Coconut Pasta (Print Version)
Fettuccine, shrimp, and a lush coconut sauce blended with kicky jerk spices, bright lime, and loads of cilantro for real Caribbean vibes.
# Ingredients:
→ Pasta
01 -
225g fettuccine or linguine noodles
→ Seafood
02 -
450g jumbo shrimp, already peeled and deveined
→ Aromatics
03 -
1 medium onion, diced up small
04 -
2 garlic cloves, chopped
→ Vegetables
05 -
1 bell pepper (go for red or yellow), chopped
→ Sauce
06 -
400ml coconut milk
07 -
1 tbsp Jamaican jerk seasoning
08 -
1 tbsp fresh lime juice
09 -
Salt, add as much as you need
10 -
Black pepper, use as needed
→ Garnish & Serving
11 -
60ml cilantro, chopped up
12 -
Lime wedges for topping
→ Oil
13 -
1 tbsp olive oil
# Steps:
01 -
Scoop the pasta onto plates. Pile on fresh cilantro and squeeze a lime wedge over the top before digging in.
02 -
Toss the pasta back in with the saucy shrimp, mixing so everything's coated well. Taste and see if you'd like more seasoning.
03 -
Pour in the coconut milk and lime juice, giving it a good stir. Let it bubble quietly for a few minutes, adjusting the sauce with some reserved pasta water if it looks too thick.
04 -
Now, turn up the heat a bit. Add the shrimp in, dust on jerk seasoning, salt, and pepper, and stir until they change colour and are cooked through—just a few minutes.
05 -
Warm olive oil in a big pan over medium heat. Drop in chopped onion and let it sweat a few minutes. Toss in garlic and bell pepper and cook until softened.
06 -
Fill a big pot with water and bring it to a boil with some salt. Drop in the pasta and cook till just tender—about 8 to 10 minutes. Save a cup of the starchy water, then drain it off.
# Notes:
01 -
If you want a creamier feel, stir in a little cream cheese or mascarpone at the end to thicken things up.
02 -
Throw in anything extra like spinach or fresh tomatoes if you've got them for more colour and nutrients.