Spicy Jerk Shrimp with Creamy Coconut Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Jerk Shrimp with Creamy Coconut Pasta

YOUR SOLIN GENERATED RECIPE

Spicy Jerk Shrimp with Creamy Coconut Pasta

Enjoy a vibrant fusion of spicy jerk-infused shrimp paired with a silky, creamy coconut pasta accented with colorful bell pepper and fresh spinach. This dish brings a tropical twist with a fiery kick, balanced by the creaminess of light coconut milk and the earthy tones of whole wheat pasta. Perfect for a satisfying dinner that balances bold flavors with wholesome ingredients.

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NUTRITION

458kcal
Protein
39.5g
Fat
10.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Whole Wheat Pasta (cooked)

1/4 cup Light Coconut Milk

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Jerk Seasoning

1 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a bowl, toss the shrimp with jerk seasoning, ensuring each piece is well-coated.

  • 3

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    Stir in the diced red bell pepper and cook for another 1-2 minutes, allowing them to soften slightly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to heat through, creating a creamy sauce.

  • 7

    Add the cooked pasta and baby spinach to the skillet. Toss everything together gently so that the spinach wilts and the pasta is well-coated with the sauce.

  • 8

    Taste and adjust the seasoning if needed. Serve immediately and enjoy your spicy yet creamy coastal-inspired meal.

Spicy Jerk Shrimp with Creamy Coconut Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Jerk Shrimp with Creamy Coconut Pasta

YOUR SOLIN GENERATED RECIPE

Spicy Jerk Shrimp with Creamy Coconut Pasta

Enjoy a vibrant fusion of spicy jerk-infused shrimp paired with a silky, creamy coconut pasta accented with colorful bell pepper and fresh spinach. This dish brings a tropical twist with a fiery kick, balanced by the creaminess of light coconut milk and the earthy tones of whole wheat pasta. Perfect for a satisfying dinner that balances bold flavors with wholesome ingredients.

NUTRITION

458kcal
Protein
39.5g
Fat
10.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Whole Wheat Pasta (cooked)

1/4 cup Light Coconut Milk

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Jerk Seasoning

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a bowl, toss the shrimp with jerk seasoning, ensuring each piece is well-coated.

  • 3

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    Stir in the diced red bell pepper and cook for another 1-2 minutes, allowing them to soften slightly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to heat through, creating a creamy sauce.

  • 7

    Add the cooked pasta and baby spinach to the skillet. Toss everything together gently so that the spinach wilts and the pasta is well-coated with the sauce.

  • 8

    Taste and adjust the seasoning if needed. Serve immediately and enjoy your spicy yet creamy coastal-inspired meal.