Shrimp Fajita Pasta Skillet
This Shrimp Fajita Pasta Skillet is bursting with bold Tex-Mex flavors and cheesy goodness in one easy, colorful skillet meal perfect for weeknights!
Equipment
- Large Skillet
- Large Pot
- Cutting board and sharp knife
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring spoons and cup
Ingredients
- 8 oz fettuccine or linguine pasta choose your favorite long pasta
- 1 lb large shrimp peeled and deveined; fresh or frozen
- 1 tablespoon olive oil for sautéing the shrimp and vegetables
- 1 red bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 onion sliced thin
- 2 cloves garlic minced fresh
- 1 tablespoon chili powder divided
- 1 teaspoon cumin divided
- 1 teaspoon paprika divided
- salt and pepper to taste
- 1 cup low-sodium chicken broth
- 1 cup shredded cheese cheddar or Mexican blend
- fresh cilantro for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Step 2: Sauté the Shrimp
- Heat olive oil in your skillet over medium-high heat. Season the shrimp with salt, pepper, half the chili powder, cumin, and paprika. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Cook the Vegetables
- In the same skillet, add the sliced onion, red bell pepper, green bell pepper, and minced garlic. Sprinkle with the remaining chili powder, cumin, paprika, salt, and pepper. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant.
Step 4: Build the Sauce
- Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 3-4 minutes to reduce slightly and concentrate flavors.
Step 5: Combine Pasta and Cheese
- Add the cooked pasta to the skillet with the vegetables and broth. Toss to combine, adding reserved pasta water a little at a time if the sauce needs loosening. Sprinkle the shredded cheese over the top and stir until melted and creamy.
Step 6: Add Shrimp and Garnish
- Return the cooked shrimp to the skillet, stirring gently to warm through. Finish with a generous sprinkle of fresh cilantro for color and brightness. Serve immediately and enjoy!
Notes
- Use dairy-free cheese or coconut milk to make this recipe dairy-free.
- Swap pasta for gluten-free or spiralized vegetables for a lighter or gluten-free option.
- Adjust the chili powder and paprika to control the spice level to your preference.
- Substitute shrimp with mushrooms or tofu for a vegetarian version.
- Store leftovers in the fridge up to 2-3 days; reheat gently with broth to keep sauce creamy. Do not freeze.