Ingredients
Scale
- 8 ounces pasta (fettuccine or penne)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Jamaican jerk seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced bell peppers and sauté until tender, about 3-4 minutes.
- Add the minced garlic and shrimp to the skillet, cooking until the shrimp turn pink.
- Stir in the heavy cream and Jamaican jerk seasoning, and let simmer for 2-3 minutes.
- Toss the cooked pasta into the skillet, mixing well to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For additional flavor, season the shrimp with salt and pepper before cooking. Adjust jerk seasoning for heat preference. Leftovers can be stored in an airtight container for 2-3 days. Reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Jamaican
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg