Jerk Shrimp Fettuccine

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Introduction:
Jerk Shrimp Fettuccine is a tantalizing fusion of Caribbean spice and Italian comfort food. The bold, aromatic jerk seasoning brings a spicy kick to succulent shrimp, all enveloped in a creamy sauce and served over tender fettuccine. This dish is perfect for those who love robust flavors and a touch of heat, making it an ideal dinner for any occasion.

Ingredients:

For the Jerk Shrimp:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons jerk seasoning
  • 2 tablespoons olive oil

For the Pasta:

  • 8 ounces (225g) fettuccine

For the Sauce:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)

Optional Additions:

  • Fresh parsley or cilantro for garnish
  • Lime wedges for serving

Instructions:

1. Prepare the Shrimp:

  • In a large bowl, toss the shrimp with the jerk seasoning until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

2. Cook the Pasta:

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

3. Make the Sauce:

  • In the same skillet used for the shrimp, melt the butter over medium heat.
  • Add the chopped onion and cook until softened, about 3-4 minutes.
  • Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  • Stir in the heavy cream and bring to a gentle simmer.
  • Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.

4. Combine and Serve:

  • Return the cooked shrimp to the skillet and toss to coat in the sauce.
  • Add the cooked fettuccine to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
  • Garnish with fresh parsley or cilantro and serve with lime wedges on the side.

Tips for Success:

  • Adjust the amount of jerk seasoning to your preferred spice level.
  • If you don’t have jerk seasoning, you can make your own by combining allspice, thyme, paprika, sugar, cayenne pepper, nutmeg, cinnamon, salt, pepper, garlic powder, and onion powder.
  • Use fresh shrimp for the best flavor, but frozen shrimp can also be used if thawed properly.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1/4 of the recipe
  • Calories: Approximately 550-600
  • Total Fat: Approximately 30-35g
  • Saturated Fat: Approximately 15-18g
  • Cholesterol: Approximately 250-300mg
  • Sodium: Approximately 1000-1200mg
  • Total Carbohydrates: Approximately 45-50g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 3-4g
  • Protein: Approximately 30-35g

Recommendation:
Jerk Shrimp Fettuccine is a versatile dish that pairs well with a variety of sides. Consider serving it with a fresh green salad, steamed vegetables, or garlic bread. For an extra touch of Caribbean flair, add some diced mango or pineapple to the dish. Enjoy the spicy, creamy goodness of this fusion dish with friends and family!

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