·22d ago
from
we're bringing a little bit of island warmth straight to your kitchen with this incredibly flavorful and surprisingly simple Jerk Shrimp Fettuccine. It's packed with vibrant spices and tender shrimp, all tossed with comforting fettuccine. This recipe is designed to be easy on the hands and big on taste, perfect for a delightful weeknight dinner or a special weekend treat. Let's get cooking!
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes
**What You'll Need:**
1 pound fettuccine pasta
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil, divided
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1/2 cup chicken broth (low sodium)
* 1/4 cup plain yogurt (or sour cream)
* 2 tablespoons jerk seasoning (store-bought is fine, choose a mild blend if preferred)
* 1 tablespoon fresh lime juice
* Salt and freshly ground black pepper to taste
* Fresh cilantro or parsley, chopped, for garnish (optional)
**Let's Make Some Magic!**
**Cook the Pasta:** Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1/2 cup of the pasta water before draining.
2. **Sauté the Aromatics:** While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced red bell pepper and cook for another 2-3 minutes until fragrant and the pepper is tender-crisp.
3. **Spice Up the Shrimp:** Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the jerk seasoning, a pinch of salt, and pepper.
4. **Cook the Shrimp:** Add the seasoned shrimp to the skillet with the vegetables. Cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook!
5. **Create the Creamy Sauce:** Pour the chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom. Stir in the plain yogurt (or sour cream) and lime juice until well combined and the sauce is smooth and creamy. Let it gently heat through for a minute or two, but don't boil.
6. **Combine and Serve:** Add the drained fettuccine to the skillet with the shrimp and sauce. Toss gently to coat everything evenly. If the sauce seems a little thick, add a splash of the reserved pasta water to loosen it up.
7. **Garnish and Enjoy!** Taste and adjust seasoning with salt and pepper if needed. Serve immediately, sprinkled with fresh cilantro or parsley if you like.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes
**What You'll Need:**
1 pound fettuccine pasta
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil, divided
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1/2 cup chicken broth (low sodium)
* 1/4 cup plain yogurt (or sour cream)
* 2 tablespoons jerk seasoning (store-bought is fine, choose a mild blend if preferred)
* 1 tablespoon fresh lime juice
* Salt and freshly ground black pepper to taste
* Fresh cilantro or parsley, chopped, for garnish (optional)
**Let's Make Some Magic!**
**Cook the Pasta:** Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1/2 cup of the pasta water before draining.
2. **Sauté the Aromatics:** While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced red bell pepper and cook for another 2-3 minutes until fragrant and the pepper is tender-crisp.
3. **Spice Up the Shrimp:** Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the jerk seasoning, a pinch of salt, and pepper.
4. **Cook the Shrimp:** Add the seasoned shrimp to the skillet with the vegetables. Cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook!
5. **Create the Creamy Sauce:** Pour the chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom. Stir in the plain yogurt (or sour cream) and lime juice until well combined and the sauce is smooth and creamy. Let it gently heat through for a minute or two, but don't boil.
6. **Combine and Serve:** Add the drained fettuccine to the skillet with the shrimp and sauce. Toss gently to coat everything evenly. If the sauce seems a little thick, add a splash of the reserved pasta water to loosen it up.
7. **Garnish and Enjoy!** Taste and adjust seasoning with salt and pepper if needed. Serve immediately, sprinkled with fresh cilantro or parsley if you like.