introduction
This easy Skinny Fajita Shrimp Pasta mixes bright peppers, shrimp, and a light creamy sauce for a fast weeknight meal. If you enjoy simple pasta meals, try a different creamy twist with the butter chicken pasta recipe for another idea.
why make this recipe
This dish is quick, light, and full of flavor. It uses lean shrimp and whole wheat pasta to keep calories lower while giving you a creamy, spicy fajita taste. It cooks fast and cleans up easy.
how to make Skinny Fajita Shrimp Pasta
Follow simple steps to cook pasta, brown the vegetables, then cook shrimp and make the sauce. Mix everything and warm until the cheese melts into a smooth sauce.
Ingredients :
- 2 cups whole wheat pasta
- 9 ounces raw shrimp
- 1 tablespoon butter
- 2 cloves garlic, minced
- 3/4 tablespoon Mexican seasoning
- 2 bell peppers, sliced thinly
- 1 onion, sliced thinly
- 2 ounces light cream cheese
- 6 ounces enchilada sauce
Directions :
- Cook the pasta according to package instructions.
- Drain the pasta and set it aside.
- Place peppers and onions in a heavy duty skillet over medium-high heat.
- Stir occasionally and cook until the peppers and onions are browned.
- Melt the butter in a large saucepan over high heat.
- Add the minced garlic and shrimp to the pan.
- Season the shrimp with Mexican seasoning and salt and pepper.
- Cook the shrimp until they are no longer translucent, about 4 to 6 minutes.
- Add the enchilada sauce and stir to combine with the shrimp.
- Add the cooked pasta and the browned peppers and onions; stir well.
- Reduce to low heat and add the light cream cheese.
- Stir until the cream cheese melts and the sauce is smooth, adjusting thickness with more sauce or cream cheese as needed.
- Season with additional Mexican seasoning if desired.
how to serve Skinny Fajita Shrimp Pasta
Serve warm on plates. Top with a squeeze of lime, fresh cilantro, or a sprinkle of chopped green onions. Add a side salad or steamed vegetables for a full meal.
how to store Skinny Fajita Shrimp Pasta
Cool the pasta to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat and add a splash of water or sauce to loosen the sauce. Do not freeze shrimp pasta as texture can change.
tips to make Skinny Fajita Shrimp Pasta
- Use peeled and deveined shrimp to save time.
- Don’t overcook the shrimp; they cook quickly and will become rubbery if overdone.
- Slice the peppers and onions thin so they cook fast and blend with the pasta.
- Adjust the Mexican seasoning to taste for more or less heat.
variation (if any)
Swap shrimp for cooked chicken or turkey for a different protein. Use regular cream cheese or a splash of milk for a creamier sauce. Add black beans or corn for extra fiber.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw first and pat dry before cooking.
Q: Can I make this dairy-free?
A: Use a dairy-free cream cheese or a splash of coconut milk instead of light cream cheese.
Q: How do I make it spicier?
A: Add extra Mexican seasoning, a pinch of chili flakes, or a little hot sauce to the sauce.
Q: Can I use pasta other than whole wheat?
A: Yes. Use any short pasta you like, such as penne or rotini.
Conclusion
For the original version and extra photos, see the Skinny Shrimp Fajita Pasta Recipe – Pinch of Yum.