Jerk Shrimp Fettuccine with Creamy Parmesan Sauce
This Jerk Shrimp Fettuccine is the perfect mix of spicy, buttery, and cheesy. Tender shrimp in jerk marinade meet creamy Parmesan sauce for an easy yet bold pasta dish you’ll want to make again and again.
Ingredients
Jerk Shrimp:
- 20 large shrimp shells removed and deveined
- 2 tsp jerk marinade
- 2 tsp salted butter
Jerk Pasta:
- 8 oz fettuccine or other long pasta
- 2 tsp jerk marinade
- 8 oz salted butter cubed
- 8 oz grated Parmesan cheese plus more for serving
- 2 green onions thinly sliced
- Salt for pasta water
Instructions
- Toss shrimp with 2 tsp jerk marinade and set aside.
- Bring a large pot of salted water to a boil. Cook fettuccine until very al dente (about 2 minutes less than package).
- In a large skillet over medium-high heat, melt 2 tsp butter and cook shrimp 4–5 minutes, flipping once. Set aside.
- Without cleaning the skillet, reduce heat to low. Add remaining jerk marinade, ¼ cup pasta water, and cubed butter. Whisk until emulsified.
- Add cooked pasta to the sauce and toss to coat. Add more pasta water if needed for a creamy texture.
- Stir in Parmesan cheese, one handful at a time, until melted and smooth.
- Return shrimp to the pan and gently toss with the pasta until coated.
- Garnish with green onions and more Parmesan. Serve hot.
Notes
For a lighter version of this Jerk Shrimp Fettuccine, try reducing the butter and subbing in a splash of coconut milk. Want extra veggies? Stir in sautéed spinach or bell peppers!