Callaloo Shrimp Alfredo — Creamy, Coastal, and Caribbean-Infused

When Alfredo takes a vacation to the Caribbean...

Callaloo Shrimp Alfredo is a fusion masterpiece. You get the comfort of creamy Parmesan Alfredo, the earthiness of Jamaican callaloo, and the sweetness of pan-seared shrimp — all tied together with garlic, thyme, and just enough island spice to keep it interesting.

It’s indulgent. It’s different. And it’s 100% dinner-worthy.

Ingredients:

• 1 lb raw shrimp (peeled, deveined)

• 1 tbsp olive oil

• 1 tsp all-purpose Caribbean seasoning or jerk spice

• 8 oz fettuccine or linguine

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 small onion, diced

• 1 cup cooked callaloo (fresh or canned, drained)

• 1 cup heavy cream

• 1/2 cup whole milk

• 3/4 cup grated Parmesan cheese

• Salt + black pepper to taste

• Optional: pinch of crushed red pepper or scotch bonnet sauce for heat

• Garnish: chopped parsley, squeeze of lime

Instructions:

1. Cook the Pasta
   Boil fettuccine in salted water until al dente. Drain and set aside.

2. Sear the Shrimp
   Toss shrimp with olive oil and seasoning. Sear in a hot skillet for 2–3 minutes per side until pink and opaque. Remove from skillet.

3. Build the Sauce
   In the same skillet, melt butter. Add garlic and onion, sauté 2–3 minutes. Stir in cooked callaloo and heat through.

4. Make It Creamy
   Add heavy cream and milk. Simmer gently for 3–4 minutes. Stir in Parmesan and let sauce thicken.

5. Bring It All Together
   Toss in the cooked pasta and shrimp. Season to taste with salt, pepper, and optional heat.

6. Finish + Serve
   Garnish with fresh parsley and a squeeze of lime. Serve immediately.

Final Thought:

This isn’t just Alfredo with a twist — it’s a whole tropical reset. The callaloo adds depth, the shrimp adds sweetness, and the creamy sauce brings it all together like a beach sunset and a slow wine. This dish doesn’t whisper. It sings.