Jerk Shrimp Fettuccine

INGREDIENTS:

1 pound large shrimp, peeled and deveined

12 ounces fettuccine pasta

2 tablespoons olive oil

4 cloves garlic, minced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 cup cherry tomatoes, halved

1 can (14 ounces) coconut milk

2 tablespoons jerk seasoning

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon brown sugar

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Lime wedges for serving

DIRECTIONS:

Prepare the Shrimp:

In a bowl, combine the shrimp with 1 tablespoon of jerk seasoning, paprika, dried thyme, brown sugar, salt, and pepper. Toss well to coat the shrimp evenly. Let it marinate for at least 15-20 minutes.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Cook the Vegetables:

In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the sliced bell peppers and onion to the skillet. Cook for about 4-5 minutes until they start to soften.

Toss in the cherry tomatoes and cook for an additional 2 minutes. Remove the vegetables from the skillet and set aside.

Cook the Shrimp:

In the same skillet, add the remaining tablespoon of olive oil over medium heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side until they turn pink and slightly caramelized. Remove the shrimp from the skillet and set aside …