Jamaican Jerk Shrimp Pasta
This easy pasta dish comes together in just minutes and is packed with Jamaican heat.
Ingredients
- 16 oz shrimp peeled
- 6 cloves garlic minced
- ½ cup sweet onion sliced
- 2 tablespoons lemon infused coconut oil or plain coconut oil
- 1 lemon juiced
- 4 tablespoons Jamaican jerk seasoning
- 14 oz diced tomatoes
- 4 servings angel hair pasta cooked
- ½ cup butter
- ½ cup Parmesan cheese
- fresh parsley for topping
Instructions
- Bring a pot of water to a rolling boil. Cook the angel hair pasta according to the instructions on the box. Reserve one cup of the pasta water and drain the rest.
- In a large skillet over medium high heat, melt the coconut oil. Add the onion and saute until tender, about 5 minutes. Add the diced tomatoes and simmer until most of the liquid has evaporated - about 10 minutes.
- Stir in the garlic, Jamaican jerk seasoning, lemon juice and butter. Stir until the butter has melted and a sauce begins to form. Add the shrimp to the skillet and cook for 2-3 minutes then add the angel hair pasta. Cook until the shrimp are pink and plump and the pasta is heated through.
- Garnish with fresh parsley and a sprinkling of parmesan cheese, to taste. Enjoy!
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