NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.75 cup Whole wheat penne pasta

0.5 cup Red bell pepper

0.5 cup Yellow bell pepper

0.5 cup Green bell pepper

2 tbsp Full-fat coconut milk

1 tsp Avocado oil

1 tbsp Jerk seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

2 tbsp Green onions

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat penne according to package directions until al dente, then drain and set aside.

• 2

  In a medium bowl, toss the shrimp with half of the jerk seasoning, sea salt, and black pepper until evenly coated.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the shrimp for 2 minutes per side until pink and opaque, then remove from the pan.

• 4

  In the same skillet, add the sliced red, yellow, and green bell peppers along with the minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 5

  Stir in the remaining jerk seasoning and coconut milk, bringing the mixture to a gentle simmer to create a creamy sauce.

• 6

  Return the cooked pasta and shrimp to the skillet, tossing everything together until the sauce coats every noodle.

• 7

  Garnish with fresh green onions and serve immediately.