Ingredients:
- 1 pound (454g) large shrimp, peeled and deveined
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) Jamaican Jerk seasoning (pre-made or homemade)
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (5ml) brown sugar
- 1/2 teaspoon (2.5ml) garlic powder
- 1 tablespoon (15ml) butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1/2 cup (120ml) vegetable broth
- 1/4 cup (60ml) heavy cream (optional, for extra richness)
- 1 tablespoon (15ml) lime juice
- 1/2 teaspoon (2.5ml) ground allspice
- 1/4 teaspoon (1.25ml) cayenne pepper (or more, to taste)
- Salt and freshly ground black pepper, to taste
- 1 pound (454g) pasta of your choice (penne, linguine, or fettuccine work well)
- Salt, for pasta water
- Chopped fresh cilantro (optional)
- Lime wedges (optional)
Instructions:
- Combine shrimp, olive oil, jerk seasoning, lime juice, brown sugar, and garlic powder in a bowl. Toss to coat. Cover and marinate in the refrigerator for at least 20 minutes.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 2-3 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a simmer. Stir in lime juice, allspice, and cayenne pepper. Season with salt and pepper to taste. If using, stir in heavy cream for extra richness.
- Add the marinated shrimp to the skillet. Cook until pink and opaque, about 2-3 minutes per side, depending on the size of the shrimp.
- Add the cooked pasta to the skillet with the sauce and shrimp. Toss to coat. Add a little of the reserved pasta water if needed to loosen the sauce.
- Divide pasta among plates. Garnish with chopped cilantro and lime wedges (optional). Serve immediately.