One-Pot Shrimp Fajita Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
American
One-Pot Shrimp Fajita Pasta
Description
The One-Pot Shrimp Fajita Pasta uses fresh or thawed shrimp coated in a mix of chili powder, cumin, paprika, garlic powder, salt, and pepper, giving the dish a distinct savory spice profile. Bell peppers and onions are browned and softened in oil before the shrimp cook, layering flavors and texture. Pasta is cooked separately to al dente, then combined with enchilada sauce, which adds a tangy, slightly spicy component that binds the ingredients. Tasty toppings like cheese, sliced jalapeños, lime wedges, cilantro, and green onion can be added for extra brightness and heat.
This pasta makes a filling meal that balances protein, vegetables, and carbs, ideal for a sturdy dinner. The layered seasoning and enchilada sauce create a southwestern-inspired flavor that can be adjusted with optional extras like avocado and sour cream to tailor the dish.
The recipe can be made entirely in one pot or by cooking the pasta separately to save time. Shrimp can be peeled and deveined as needed, and the dish can be assembled quickly once components are prepared. Cheese can be melted in the oven or stirred in, depending on preference.
Ingredients
- 12-16 oz Shrimp (fresh or frozen and thawed)
- 8 oz medium shell pasta
- 1 TBSP cooking oil avocado, olive, coconut, etc... plus extra as needed, for sautéing
- 2 bell pepper
- 1 onion medium
- ¾ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp salt sea salt
- ⅛ tsp black pepper
- 1 cup enchilada sauce plus extra if desired
TASTY TOPPINGS
- 2-4 oz cheese skip for dairy-free, grated
- 1 jalapeño sliced thin
- ½ lime cut into wedges
- green onion to taste, chopped
- cilantro to taste, chopped
OPTIONAL EXTRAS
- avocado or guacamole, chopped or sliced
- sour cream or Greek yogurt, a dollop
- red onion pickled or marinated
- Pico de Gallo
- hot sauce
Instructions
- If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip the oven!
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like! Set shrimp aside and start on the pasta.
- Cook pasta, uncovered in a large pot of boiling water per package instructions. I like mine al dente. Rinse in a colander with cold water. Drain and set aside
- While your pasta boils, slice your bell pepper and chop your onion. Bring a large high-sided pan or skillet to medium-high heat with 1 TBSP of oil. Sauté onion and peppers until edges are browned and softened. Reduce heat to medium.
- Pat shrimp dry and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well to coat both sides.
- Move veggies to the side, add a bit more oil, as needed, and add your shrimp to the pan. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Add your cooked, drained pasta and enchilada sauce. Gently fold everything together. If you'd like, feel free to use additional sauce! Sometimes I go light and other times I'll make it extra saucy!
- Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for a few minutes until hot and melty!
- Now pile on the toppings! I added lime wedges (I love to squeeze a little lime juice into the dish before diving in) along with cilantro and fresh jalapeños. It's also kiiiind of amazing with a dollop of sour cream and some salsa!
Notes
- You can cook the pasta in the same pan or separately to speed up preparation.
- Adjust seasonings to taste, especially the chili powder and cumin, for milder or spicier results.
- Use peeled and deveined shrimp to reduce prep time.
- Optional toppings like avocado and sour cream add creaminess and balance the spices.
- If melting cheese in the oven, use an oven-safe pot and preheat to 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 229mg | 76% |
| Sodium | 1431mg | 60% |
| Potassium | 384mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2735IU | 55% |
| Vitamin C | 89mg | 99% |
| Calcium | 251mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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