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I made this the other night and it was so yummy! Thanks for posting. This will be a regular. So easy too and my kids loved it!
You guysss.
I’m looking at the world through Mexican-flavored glasses.
I may not definitely do not have the looks, the suave, or the rhythm whatsoever, but I swear I have Mexican flavors in my soul. Mexi-Italian fusion skinny fajita pasta? I’m telling you, it’s gotta be in my soul.
I did take salsa lessons once.
I would be lying if I told you it was just a teensy bit bad. Ay caramba.
Hey, remember when I was rejecting veggies? Things change fast around here.
Roasted vegetables are actually BETTER than chocolate. That’s right. I said it. And I take it back right this second but you know what I mean. You’re pretty much inside my brain right now.
Roasted veggies are sweet (in a veggie way), perfectly charred, and tender-crisp in that amazing healthy craving way. I likey.
And shrimpers never let me down. Never. Unless they have tails, because those are annoying to pull off while I’m shoveling in food with a fork in both hands. Annooooying.
This pasta is a big bowl of Mexican love: sauteed peppers and onions, garlic shrimp, creamy enchilada sauce, and Cotija cheese. Grab 2 forks and dig. in.
Skinny Fajita Shrimp Pasta
- Total Time: 25 minutes
- Yield: 4 1x
Description
Skinny shrimp fajita pasta made with fajita peppers and onions, sauteed shrimp, and penne with a light cream sauce.
Ingredients
- 2 cups whole wheat pasta
- 9 ounces raw shrimp
- 1 tablespoon butter
- 2 cloves garlic, minced
- Mexican seasoning (I used about 3/4 tablespoon)
- 2 bell peppers, sliced thinly
- 1 onion, sliced thinly
- 2 ounces light cream cheese
- 6 ounces enchilada sauce (almost 3/4 cup)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Place peppers and onions in a heavy duty skillet over medium-high heat. You don’t want to add too much oil or butter here (I didn’t add any at all) because you want the roasted, fajita-looking charred outside. Stir every so often, letting them sit long enough to get browned.
- Melt the butter in a large saucepan over high heat. Add garlic and shrimp; season with Mexican seasoning plus salt and pepper to taste. Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes. Add enchilada sauce and stir to remove the yummy browned bits from the bottom of the pan. Add pasta and peppers; stir to combine.
- With the pan over low heat, add the cream cheese and stir until melted. The pasta should be thick and creamy, but you can adjust it by adding more sauce or more cream cheese. Season with additional Mexican seasoning if desired.
Notes
I’ve used light sour cream in this instead of cream cheese, too. It tastes a little different but it works just fine. š
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Mexican-Inspired
Keywords: shrimp fajita pasta, skinny shrimp pasta, shrimp pasta
Eat a big bowl and have a happy weekend.
This is one of my favorite recipes! I use Banza pasta for extra protein and I eliminate the butter for lower fat. I make this about every other week! Love it!
This was absolutely delicious! I pre-prepped the veggies and it made the cooking so quick and easy! Iāll definitely be making this again
Hey Lindsay!
This looks amazing! I LOVE your blog (i thoroughly enjoyed the poached egg avocado toast this weekend). My question here is if you think I could substitute the shrimp with chicken. I’m not a huge shrimp fan. Would you cook it the same way?
Thanks!
-Sara
Yes! I would cook the chicken with the peppers.
My family loves this recipe even though the kids seem to think it’s a little bit on the spicy side. We’ve had to add extra shrimp because everyone fights over who gets them with the pasta!
Deeeeelish! loved it…hubby did too. thanks for sharing!
Chk out recipes on pinterest. Pinch of yum. Lots of good ones
This was really good! Finger Lickin’ Good! I did do a few minot adjustments so suit my tastebuds. I added 1/2 can of green enchilada sauce and red. I also added chipolte peppers and a 2 more scoops of the cream cheese. This was so good! It would be really good with chicken too!
I made this recipe a few weeks ago and I’m making it tonight. It is sooooo good! Thanks for posting I love it! Super easy to make too!
My boyfriend and I made this last night. I added some diced chicken & sliced jalapeno, as well. It was fantastic!! And the real reward is that we had enough leftover for each of us to pack some for lunch today! Thanks for the recipe!!
I made this the other night and it was so yummy! Thanks for posting. This will be a regular. So easy too and my kids loved it!
Made this tonight for my family and it was a huge hit! Thanks for sharing!
This was soooooooooooo good!
Yay! Glad you liked it, Nicole!
I don’t see the Cotija cheese listed in the ingredients, or in the instructions??
Lindsay, this dish looks incredible! i love everything about it: cream cheese, roasted peppers, shrimpies, and ww pasta. Yum!
Why thank you Sally. š
I just made this is it SOOO GOOD!! my new favorite thing! Thank you!!
Yay! I love that you love it. š
Yum, this looks delicious! Love mexican food also, keep it coming š
That I can do!
Yummy! I love how simple this is! Looks fantastic š
Thank you Heidi!
Saw this amazing dish over at Pinterest and had to come check it out. Can’t wait to try it.
I hope you love it! š We sure did.
Can’t wait to try this!
I love fajitas and I love pasta. You read my mind before it even went there š Thank you!
Thank YOU Anna! š
I’m game for any Mexican dish! This looks so flavorful, and it’s always a plus when it’s light! š
I try to balance out those muffins, ya know? š