Ingredients
8 oz fettuccine or linguine
1 lb shrimp, peeled and deveined
1 tbsp jerk seasoning
1 tbsp olive oil
½ red bell pepper, sliced
½ yellow onion, sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan
Salt & pepper to taste
Instructions
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Cook pasta according to package instructions. Drain and set aside.
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Season shrimp with jerk seasoning. Heat olive oil in a skillet over medium-high heat and sauté shrimp until pink and opaque. Remove from skillet and set aside.
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In the same skillet, add sliced bell peppers and onions. Sauté for 3-4 minutes until softened.
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Add heavy cream, chicken broth, and grated Parmesan. Stir to combine and bring to a simmer, letting the sauce thicken.
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Return the shrimp and cooked pasta to the skillet. Toss everything together to coat in the creamy sauce. Adjust seasoning with salt and pepper to taste.
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Serve warm and enjoy!
Notes
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Variations:
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Spicy Kick: Add extra jerk seasoning or a chopped jalapeño for more heat.
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Vegetarian Version: Replace shrimp with grilled vegetables like zucchini, eggplant, or mushrooms for a veggie-forward dish.
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Cheesy: Increase the Parmesan for a more cheesy, decadent sauce.
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Coconut Twist: Swap out the heavy cream for coconut milk for a tropical flavor boost.
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Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to bring back the sauce’s creaminess. Be careful not to overcook the shrimp when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food
- Method: Sautéing
- Cuisine: Caribbean/Italian Fusion
