Ingredients

The following ingredients have 4 Servings
  • 16 oz shrimp (peeled)
  • 6 cloves garlic (minced)
  • 1/2 cup sweet onion (sliced)
  • 2 tablespoons lemon infused coconut oil (or plain coconut oil)
  • 1 lemon (juiced)
  • 4 tablespoons Jamaican jerk seasoning
  • 14 oz diced tomatoes
  • 4 servings angel hair pasta (cooked)
  • 1/2 cup butter
  • 1/2 cup Parmesan cheese
  • fresh parsley (for topping)

Instruction

  • Bring a pot of water to a rolling boil. Cook the angel hair pasta according to the instructions on the box. Reserve one cup of the pasta water and drain the rest.
  • In a large skillet over medium high heat, melt the coconut oil. Add the onion and saute until tender, about 5 minutes. Add the diced tomatoes and simmer until most of the liquid has evaporated - about 10 minutes.
  • Stir in the garlic, Jamaican jerk seasoning, lemon juice and butter. Stir until the butter has melted and a sauce begins to form. Add the shrimp to the skillet and cook for 2-3 minutes then add the angel hair pasta. Cook until the shrimp are pink and plump and the pasta is heated through.
  • Garnish with fresh parsley and a sprinkling of parmesan cheese, to taste. Enjoy!