Skinny shrimp fajita pasta made with fajita peppers and onions, sauteed shrimp, and pasta with a light cream sauce.
Roasted veggies are sweet (in a veggie way), perfectly charred, and tender-crisp in that amazing healthy craving way. I likey.
And the shrimp! So delicious – unless they have tails. Because the tails make it annoying to pull off while I’m shoveling in food with a fork in my hand. Annooooying.
This pasta is a big bowl of Mexican love: sauteed peppers and onions, garlic shrimp, creamy enchilada sauce, and cheesy goodness! Grab your fork and dig in.
- 2 cups whole wheat pasta
- 9 oz raw shrimp
- 1 Tbsp butter
- 2 cloves garlic, minced
- Mexican seasoning packet
- 2 bell peppers, sliced thinly
- 1 onion, sliced thinly
- 2 oz light cream cheese
- 6 oz enchilada sauce
- 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.
Enjoy – see you in the Kitchen!