Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp Jamaican Jerk Seasoning (e.g., Walkerswood)
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 lb (450g) pasta (penne, fusilli, or rotini)
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (13.5 oz / 400ml) coconut milk (full-fat recommended)
  • 1/2 cup (120ml) chicken broth or vegetable broth
  • 1/4 cup (60ml) chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • Optional: Scotch bonnet pepper, minced

Instructions:

  1. In a mixing bowl, combine shrimp, olive oil, jerk seasoning, lime juice, and brown sugar. Toss to coat. Marinate for at least 15 minutes in the refrigerator.
  2. Cook pasta according to package directions until al dente. Drain, reserving about 1 cup (240ml) of pasta water.
  3. While pasta is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add onion and bell peppers; sauté until softened, about 5-7 minutes. Add garlic and Scotch bonnet (if using); cook for 1 minute more until fragrant.
  4. Add marinated shrimp to the skillet. Cook until pink and opaque, about 2-3 minutes per side. Be careful not to overcook!
  5. Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Add cooked pasta to the skillet with the sauce and shrimp. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Stir in cilantro. Season with salt and pepper to taste. Serve immediately.