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.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Mexican-Inspired
Keywords: shrimp fajita pasta, skinny shrimp pasta, shrimp pasta