Curry Fettuccine with Jerk Shrimp

Ingredients

• 1 bag (907 g; 32 oz; 42–50 shrimp)jumbo raw shrimp, peeled and deveined; tails on or off
• 3 tablespoons (45 ml)lemon juice (from 1 lemon)
• 24 cups (5.7 litres), dividedtap water
• 1 teaspoon (5 ml)extra-virgin olive oil, for drizzling
• 2 tablespoonsjerk seasoning
• 6whole allspice berries (pimento seeds), crushed
• 1½ teaspoons, or to tastesalt
• 1 teaspoon, or to tastefreshly cracked black pepper
• 1–2 teaspoons (from 8–10 sprigs)fresh thyme leaves
• 4 clovesfresh garlic, minced or crushed
• 4 tablespoons (60 ml), plus 1 teaspoon (5 ml), divided; more if neededextra-virgin olive oil
• 2 tablespoonsall-purpose seasoning
• 1 tablespoonJamaican curry powder
• ½ tablespoonturmeric powder (optional)
• 2 teaspoonsherbes de Provence or Italian seasoning
• 2 cups (475 ml)double cream or single cream
• 2 tablespoonsbutter, salted or unsalted
• 1 lb (454 g)dried fettuccine
• 1 cup (about 100 g)grated Parmigiano Reggiano
• To tastefresh parsley, for garnish (optional)

Instructions

1. 1

   Rinse the shrimp

   If the shrimp are unpeeled, peel and devein them, placing the shells in a separate container. Keep or remove the tails as you prefer. Add the lemon juice and enough cool tap water to cover the shrimp, about 2 cups (475 ml). Leave for 30 seconds, then pour off the liquid. Rinse the shrimp under running water at least twice.

2. 2

   Dry and season

   Leave the shrimp in the bowl for at least 1 minute so excess moisture collects at the bottom. Drain off the liquid and pat the shrimp dry with a clean paper towel, then discard the towel. Toss the shrimp with 1 teaspoon olive oil, the jerk seasoning, crushed allspice, black pepper, ¼ teaspoon salt and 1 teaspoon all-purpose seasoning. Massage the seasoning over the shrimp. Discard the shells.

3. 3

   Marinate the shrimp

   Leave the seasoned shrimp to marinate for at least 15 minutes, or cover and refrigerate for up to 24 hours. Use this time to prepare the other ingredients.

4. 4

   Sear the shrimp

   Heat 2 tablespoons olive oil in a cast-iron grill pan or large, heavy-duty frying pan over medium-high heat for 2 minutes. Arrange the shrimp in a single layer and sear for 2–3 minutes on each side, until opaque and pink with bright red tails. Cook in batches if needed, avoiding overcrowding; add more oil between batches if necessary. Press the shrimp gently with a cooking utensil halfway through, if you want grill marks. Transfer the cooked shrimp to a plate.

5. 5

   Boil the pasta

   Bring 4 quarts (3.8 litres; 16 cups) of water and 2 tablespoons salt to the boil in a large pot over high heat. Add the fettuccine and reduce the heat to medium. Stir periodically to stop the pasta sticking. Cook it for 3–4 minutes less than the packet instructions so it can finish in the sauce. Reserve 1 cup (240 ml) of pasta water if you wish, then drain the pasta, rinse it under cool running water and set aside.

6. 6

   Start the sauce

   Heat 2 tablespoons olive oil in a medium-large pot over medium-low heat. Add the thyme, garlic and herbes de Provence; stir and sauté for 30 seconds, until fragrant. Stir in the curry powder and turmeric, then continue stirring for 2 minutes as the mixture darkens.

7. 7

   Simmer the sauce

   Add the cream and butter, stirring until the butter melts. Taste, then season with black pepper, salt and the remaining all-purpose seasoning to taste. Stir in ½ cup (120 ml) pasta water, if using. Cook the sauce for about 10 minutes, until reduced and thickened, then taste and adjust the seasoning if needed.

8. 8

   Finish and serve

   Add the cooked pasta to the sauce and toss to coat. Add more reserved pasta water a ¼ cup (60 ml) at a time if needed to adjust the consistency. Cook for 3 minutes so the pasta finishes in the sauce. Stir in the grated cheese during the final minutes and add more on top if desired. Garnish with parsley if using, remove the pot from the heat and serve hot with the jerk shrimp.

What is curry fettuccine with jerk shrimp?

Fettuccine is a familiar Italian ribbon pasta, while jerk seasoning and allspice bring flavours associated with Jamaican cooking. This recipe puts them together in a creamy, curry-spiced sauce with seared shrimp.

The dish works by keeping the shrimp and pasta separate until serving: the shrimp get a quick, hot sear, while the pasta finishes in the sauce and takes on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1118 calories, 0g protein, 0g carbs, 0g fat.

The fettuccine supplies most of the carbohydrates, while the cream, butter, olive oil and cheese contribute much of the fat. Shrimp provides protein, with additional protein and fat from the cheese and cream. Pair a serving with green vegetables or salad for a more balanced plate.

Seasoning the shrimp

Jerk seasoning: its heat and spice level vary, so choose a blend that suits your preference. Allspice reinforces the warm, aromatic seasoning.

Dry shrimp: patting the shrimp dry after rinsing helps them sear rather than release excess water into the pan. Marinating for at least 15 minutes gives the seasoning time to coat them.

Building the curry sauce

Toast the spices: stir the curry powder and optional turmeric into the oil and aromatics for 2 minutes. The mixture darkens as it heats, which the recipe describes as normal.

Reduce gently: after adding the cream and butter, let the sauce cook for about 10 minutes until thickened. Keep the heat moderate so it reduces without scorching.

Getting the pasta texture right

Undercook first: boil the fettuccine for 3–4 minutes less than its packet directions, because it cooks for another 3 minutes in the sauce.

Pasta water: add it gradually, rather than all at once, to loosen the sauce and help it cling to the noodles. The recipe notes that the pasta may not need it if the sauce is already creamy enough.

Watch the shrimp closely

Pan space: arrange the shrimp in a single layer and cook in batches if necessary. Crowding makes it harder to get a sear.

Doneness: look for shrimp that are opaque and pink, with bright red tails. Move them to a plate when cooked so they do not continue cooking while the sauce is made.

Serving the dish

Serve the shrimp with the sauced fettuccine while both are hot, adding parsley and extra grated cheese if you like. A simple green salad or lightly cooked vegetables can provide a fresh contrast to the creamy sauce.

For an easier workflow, prep the garlic, thyme and cheese while the shrimp marinates, then cook the pasta as the sauce simmers.

Recipe notes & tips

• Adjust the amount of jerk seasoning to suit the heat level you want.
• Marinate the seasoned shrimp in the fridge for up to 24 hours if preparing ahead.
• Cook the shrimp in batches whenever the pan is too small to hold them in a single layer.
• Reserve pasta water before draining if you may need to loosen the sauce.
• Add reserved pasta water a little at a time and check the sauce consistency as you go.
• Grate the Parmigiano Reggiano before the pasta reaches the final minutes of cooking.

Variations

• Adjust the heat: use less jerk seasoning for a milder result.
• Skip the turmeric: leave it out, as the recipe lists it as optional.
• Change the herbs: use Italian seasoning instead of herbes de Provence.
• Choose the cream: use single cream in place of double cream.
• Leave off the garnish: omit the parsley if you prefer.
• Keep the tails on: leave the shrimp tails in place if you like their appearance.

Common mistakes to avoid

• Crowding the pan: the shrimp may steam rather than sear; cook them in batches.
• Skipping the drying step: excess moisture can hinder browning; pat the shrimp dry before seasoning.
• Overcooking the pasta: it can turn soft as it finishes in the sauce; start with the packet time minus 3–4 minutes.
• Adding all the pasta water at once: the sauce may become too loose; add it in ¼-cup portions.
• Cooking the shrimp too long: they can lose their tender texture; transfer them to a plate once opaque and pink.
• Skipping the sauce reduction: a thin sauce may not coat the pasta well; simmer for about 10 minutes until thickened.

How to store

Refrigerate leftover pasta and shrimp in an airtight container and use within 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream if the sauce has thickened; avoid prolonged heating so the shrimp do not overcook.

Frequently asked questions