Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons Jamaican jerk seasoning
  • 1 tablespoon lime juice
  • 1 tablespoon ground allspice
  • 1 teaspoon ground thyme
  • 1 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb (454g) pasta (penne, fettuccine, or linguine)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) chopped fresh cilantro
  • Salt and pepper to taste
  • Scotch bonnet pepper (optional)

Instructions:

  1. In a bowl, toss the shrimp with olive oil, jerk seasoning, and lime juice. Marinate for at least 10 minutes.
  2. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  3. Heat olive oil in the skillet over medium heat. Add onion and sauté until softened. Add garlic, red and green bell peppers, and scotch bonnet pepper (if using) and cook until slightly softened.
  4. Add the marinated shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Be careful not to overcook them; otherwise, they become rubbery. Remove the shrimp from the skillet and set aside.
  5. Pour in the coconut milk and chicken broth into the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  6. Add the cooked pasta and shrimp back to the skillet with the sauce. Toss to coat everything evenly. Stir in the chopped cilantro. Season with salt and pepper to taste. Serve immediately and garnish with extra cilantro if desired.