Description

A deliciously creamy and spicy pasta dish featuring shrimp, bell peppers, and a flavorful Caribbean-inspired sauce, perfect for a tropical meal or special dinner.

Ingredients

Units Scale

1 lb (450g) large shrimp, peeled and deveined
8 oz (225g) pasta (penne or fettuccine works well)
2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, sliced (preferably red or yellow)
2 cloves garlic, minced
1/2 teaspoon ground allspice
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra spice)
1/2 teaspoon thyme
1/4 cup coconut milk
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons chopped fresh cilantro or parsley for garnish
Juice of 1 lime
1 tablespoon butter (optional, for extra richness)

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Instructions

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add a bit more oil if needed and sauté the onion and bell pepper until softened, about 3-4 minutes.
Add the garlic, allspice, paprika, cayenne, and thyme, stirring for another 1-2 minutes until fragrant.
Pour in the coconut milk and heavy cream, bringing the mixture to a simmer. Let cook for 3-5 minutes until the sauce thickens slightly.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Add the cooked pasta and shrimp to the skillet, tossing to coat the pasta in the creamy sauce.
If desired, stir in butter for extra richness.
Finish with a squeeze of lime juice and garnish with cilantro or parsley before serving.

Notes

Adjust the heat by adding more cayenne pepper if you like it spicier, or omit it for a milder version.
This dish pairs well with a side of sautéed greens or a simple salad.
For a gluten-free version, use gluten-free pasta.
If you prefer a thicker sauce, let it simmer a little longer before adding the pasta.
To add more flavor, you can marinate the shrimp in lime juice, garlic, and a pinch of allspice before cooking.

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: 600 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 220 mg