Curry Fettuccine with Jerk Shrimp

This creamy curry fettuccine with jerk shrimp is a perfect marriage of Caribbean flavors with an Italian classic. It is effortless to make and you can whip up this quick, and satisfying meal in minutes.

📝 Ingredients

• 1 bag jumbo raw shrimp (32 ounces - 42-50 per bag), peeled and deveined. You can leave the tails on or off (your choice).
• 3 tablespoons lemon juice (the juice of 1 lemon)
• 24 cups tap water, divided
• 1 teaspoon extra virgin olive oil, for drizzling
• 2 tablespoons jerk seasoning (adjust for heat preference)
• 6 whole allspice berries (pimento seeds, crushed
• 1 1/2 teaspoon salt to taste (or to taste)
• 1 teaspoon fresh cracked black pepper (or to taste)
• 1-2 teaspoons fresh thyme leaves (8-10 sprigs)
• 4 cloves fresh garlic (minced or crushed)
• 4 tablespoons extra virgin olive oil, + 1 teaspoon divided ( you may need more)
• 2 tablespoons all-purpose seasoning
• 1 tablespoon Jamaican curry powder
• 1/2 tablespoon turmeric powder (optional)
• 2 teaspoon herbes de Provence (or Italian seasoning)
• 2 cups heavy cream (or half and half)
• 2 tablespoons butter (salted or unsalted)
• 1 pound dry fettuccine
• 1 cup grated Parmigiana Reggiano Cheese
• fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1--- How to Prep and Cook The Shrimp ---
2. 2In a medium bowl, peel and devein the raw shrimp and place the shells in a separate container. You can leave the tails on for this recipe or leave take them off. Your choice.
3. 3To the shrimp add lemon juice, and enough cool tap water to cover the shrimp (about 2 cups). Allow the shrimp to sit in the lemony mix for 30 seconds then pour off the water.
4. 4Rinse off the shrimp under running water at least 2 times, to remove the lemony mix from the shrimp.
5. 5Next, let the shrimp sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the shrimp dry with a clean paper towel. Discard paper towel when done.
6. 6Combine shrimp, 1 teaspoon oil, jerk seasoning, pimento seeds, black pepper, 1/4 teaspoon salt, and 1 teaspoon all-purpose seasoning in a medium bowl or ziplock bag.
7. 7Discard all the shells.
8. 8Massage seasoning into shrimp to combine and coat each shrimp.
9. 9Allow seasoned shrimp to marinate for at least 15 minutes prior to cooking or cover and place in the fridge for up to 24 hours. You can use this time to prep your other ingredients.
10. 10Heat 2 tablespoons of oil in a cast-iron grill pan or large heavy-duty skillet on high heat for 2 minutes over medium-high heat.
11. 11Once the oil is heated, place the shrimp in a single layer in the grill pan and sear on both sides for 2-3, or until the shrimp is an opaque pinky color and bright red color on the tails. . You may need to do these in batches depending on the size of your pan. Do not overcrowd the pan - You want the shrimp to sear not steam up and generate liquid. Add more oil in between batches if needed.
12. 12Halfway through cooking the shrimp in my grill pan, I like to use my cooking utensil and gently press down on each shrimp in the pan to create some grill marks. This optional.
13. 13Once the shrimp is finished cooking, transfer them to a plate and set them aside.
14. 14--- How Cook The Fettuccine ---
15. 15Add 4 quarts (16 cups) of water and 2 tablespoons salt into a large pot and bring to a boil over high heat.
16. 16Add fettuccine and reduce heat to medium.
17. 17Stir periodically to prevent the pasta from sticking.
18. 18Cook for 3-4 minutes less than the packaging instructions. Undercooking the pasta will allow you to enjoy al-dente pasta at the end of the cooking process. For example, according to my pasta packaging instruction, I should cook the pasta for 13-14. I cooked it for 10 minutes total. The pasta will finish cooking in the sauce and won't be overcooked and mushy.
19. 19Reserve 1 cup pasta water (this is optional for this recipe)
20. 20Once the pasta is done, drain in a colander and run the cooked pasta under cool running water, and set it aside. This stops the cooking process.
21. 21--- How to Make The Creamy Curry Alfredo-Like Sauce ---
22. 22In a medium-large pot, heat 2 tablespoons extra virgin olive oil over medium-low heat.
23. 23Once the oil is hot, add your fresh thyme, garlic, and herbes de Provence.
24. 24Stir and saute for 30 seconds until the garlic is fragrant.
25. 25Add the curry powder and turmeric and stir to combine everything.
26. 26Continue stirring for 2 minutes to toast up the curry. The curry mix will darken as it heats up. This is normal.
27. 27Add heavy cream, and butter and stir to combine. Allow the butter to melt in the heavy cream.
28. 28Taste the sauce.
29. 29Add black pepper, salt, and the remaining all-purpose seasoning to taste.
30. 30Add 1/2 cup of pasta water to the sauce (you can add more if needed). The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.
31. 31Allow the curry sauce to cook down and reduce until the sauce has thickened. About 10 minutes.
32. 32Taste the sauce one final time and adjust if needed.
33. 33Add the cooked pasta to the sauce and coat the pasta completely with the creamy curry sauce.
34. 34Add the reserved pasta water a 1/4 cup at a time, and check sauce consistency and adjust. (I didn't use the pasta water, as my pasta was creamy enough on its own.)
35. 35Allow the pasta to finish cooking for 3 minutes.
36. 36In the last minutes of cooking, add the grated Parmigiana Reggiano cheese and stir.
37. 37You can top with more, for a delicious and cheesy finish.
38. 38Garnish with parsley (optional)
39. 39Remove the pot from the heat source.
40. 40Serve hot with jerk shrimp and enjoy