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.