Ingredients
Scale
- 1 pound shrimp (fresh or thawed frozen)
- 8 ounces fettuccine or spaghetti
- 1 cup bell peppers (mixed colors, sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup coconut milk (full-fat)
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Sauté chopped onion for about 3 minutes until translucent.
- Add sliced bell peppers and minced garlic; cook until softened, about 2-3 minutes.
- Stir in shrimp and sprinkle with jerk seasoning. Cook until shrimp are pink and opaque, approximately 3-5 minutes.
- Pour in coconut milk; stir to combine and simmer for about 5 minutes.
- Toss cooked pasta into the skillet with the shrimp mixture until well coated.
- Serve immediately, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 530
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 170mg