Jerk Shrimp Fettuccine in 30 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook until al dente (usually 1-2 minutes less than package directions). Reserve ½ cup of the pasta water before draining.
2. Pat the shrimp completely dry with paper towels. Toss them in a bowl with the jerk seasoning until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until caramelized and opaque. Remove shrimp from the pan and set aside.
4. In the same skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant and golden.
5. Pour in the heavy cream and simmer for 3-5 minutes until the sauce slightly thickens and bubbles.
6. Stir in the Parmesan cheese and black pepper, whisking constantly until the sauce is velvety.
7. Toss the cooked fettuccine into the cream sauce. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time.
8. Return the seared shrimp to the pan, drizzle with lemon juice, and toss gently to coat. Garnish with chopped parsley.