Ingredients
Pasta:
16 oz medium shells pasta
For the shrimp and vegetables:
2 tbsp olive oil (divided)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, sliced
1 lb shrimp, peeled and deveined
1 package fajita seasoning mix (divided)
1/2 tsp each of salt, pepper, onion powder, garlic powder, paprika, chili powder, and cumin (if not using fajita seasoning mix)
For the sauce:
1 can (14 oz) diced fire-roasted tomatoes
1/2 cup chicken broth
1/2 cup heavy cream
4 oz cream cheese, softened
1 cup shredded cheddar cheese
Chopped cilantro for garnish (optional)
Instructions
1️⃣ Cook the Pasta:
Cook pasta according to package instructions. Rinse and drain. Set aside. 🍝
2️⃣ Prepare the Vegetables:
In a large skillet, heat 1 tbsp of olive oil. Sauté the bell peppers and onion until tender, then set aside. 🫑🧅
3️⃣ Cook the Shrimp:
In the same skillet, add another 1 tbsp of olive oil. Cook the shrimp for 2-3 minutes until pink and lightly browned. Sprinkle with 1 tbsp of the fajita seasoning mix. Set aside. 🍤
4️⃣ Make the Sauce:
Add the fire-roasted tomatoes, chicken broth, heavy cream, cream cheese, and remaining fajita seasoning to the skillet. Heat over medium-high heat until the cream cheese is melted and the sauce thickens, about 3 minutes. Stir in the shredded cheddar cheese until melted. 🧀
5️⃣ Combine and Serve:
Add the cooked pasta, sautéed peppers, and shrimp back to the skillet. Toss until everything is well coated in the sauce and heated through. Garnish with chopped cilantro if desired. Serve immediately. 🌿
- Prep Time: 10 minutes
- Cook Time: 15 minutes