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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the rich history and diverse cultural influences of the island. Known for its bold spices and fresh ingredients, Jamaican food captivates the senses with every bite. One dish that beautifully encapsulates this culinary heritage is Jamaican Shrimp Pasta. This enticing fusion dish marries the classic Italian pasta with the fiery and aromatic flavors of Jamaica, creating a delightful experience that transports your taste buds straight to the Caribbean.

Jamaican Shrimp Pasta: A Creamy Delight

Dive into a tropical escape with this Jamaican Shrimp Pasta! Featuring succulent shrimp tossed with fettuccine, vibrant bell peppers, and a creamy coconut sauce, this dish is bursting with flavor. Perfect for a weeknight dinner or special occasion, it's easy to prepare in just 30 minutes. Customize the spice level to your liking and finish with fresh herbs and Parmesan. Your taste buds will thank you for this creamy delight!
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Ingredients
  

8 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil

1 small onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tablespoon fresh ginger, grated

1 teaspoon allspice

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 cup coconut milk

1/2 cup heavy cream

1 tablespoon lime juice

Salt and pepper to taste

Fresh parsley or cilantro, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

    Sauté the Shrimp: In a large skillet, heat the vegetable oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

      Prepare the Veggies: In the same skillet, add the onion, garlic, red and green bell peppers. Sauté for about 5 minutes until the vegetables are softened and fragrant.

        Add Spices: Stir in the grated ginger, allspice, and cayenne pepper, mixing well. Cook for another minute to combine the flavors.

          Make the Sauce: Pour in the coconut milk and heavy cream, stirring to combine. Allow it to simmer on low heat for about 5-7 minutes, thickening slightly. Taste and adjust seasoning with salt, pepper, and lime juice.

            Combine Everything: Add the cooked shrimp back into the skillet along with the drained pasta. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.

              Serve: Remove from heat and garnish with fresh parsley or cilantro. If desired, sprinkle with grated Parmesan cheese before serving.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4