I’m looking at the world through Mexican-flavored glasses.
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 shrimp fajita pasta made with fajita peppers and onions, sauteed shrimp, and penne with a light cream sauce.
- 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)
- 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.
I’ve used light sour cream in this instead of cream cheese, too. It tastes a little different but it works just fine. 🙂
Eat a big bowl and have a happy weekend.