Jerk Shrimp Fettuccine
Ingredients
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tbsp jerk seasoning
2 tbsp olive oil
1 bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Directions
- Begin by cooking the fettuccine according to the package instructions. Once it’s tender, drain and set it aside for a bit.
- Toss your shrimp in a bowl with the jerk seasoning so every piece gets a nice, even coating.
- Warm olive oil in a large skillet over medium heat. Add the shrimp and cook until they turn pink and just curl up, about 3-4 minutes. Scoop them out and set aside for later.
- In that same skillet, add the bell pepper, onion, and garlic. Sauté until everything softens and smells amazing.
- Reduce the heat to low and pour in the heavy cream, gently stirring until it all comes together.
- Sprinkle in the Parmesan, and season
the sauce with a little salt and pepper—taste as you go. - Add the cooked fettuccine to the skillet, tossing until the pasta is nicely coated in the creamy sauce.
- Return the shrimp to the skillet and let everything warm through for a minute or two.
- Finish off by scattering some fresh parsley on top, then serve right away and enjoy.
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