1. Add salt and olive oil to water and let boil. Cook fettuccini according to package directions and drain. Don’t rinse pasta! The starch in the water will help sauce stick to pasta.

2. Season shrimp with Chef Bre’s jerk seasoning.  Preheat skillet to med-high heat and add 1 Tbsp of olive oil. Once hot, add shrimp and cook for 1-2 minutes per side, or until light pink. Remove shrimp to a separate bowl.

3. In the same pan melt butter and sauté onion for 1-2 minutes. Add garlic and sauté for another min. Add ½ cup of white wine to deglaze pan by scraping the bits on the bottom. Reduce liquid about 25%.

4. Stir in cream and simmer for 3-4 min. Add in parmesan cheese, Chef Bre’s jerk seasoning, salt, black pepper, paprika, and lime juice, stir until smooth.

5. Turn heat down to med low fire and add pasta, spinach, crab. Add in cooked shrimp and let simmer for 3-4 more minutes and then remove from fire.

6. Serve topped with parmesan cheese and scallions. Enjoy!