5 from 30 votes
One-Pot Shrimp Fajita Pasta
One-Pot Shrimp Fajita Pasta combines shrimp seasoned with chili powder, cumin, paprika, and garlic powder with sautéed bell peppers and onions. The medium shell pasta is cooked al dente and mixed with enchilada sauce for a saucy, spiced dish. The shrimp provide tender bites amid the sautéed vegetables and pasta, offering a balanced texture and smoky flavors from the seasoning blend. Optional toppings, including cheese, jalapeño, lime, and cilantro, enhance the finished dish to taste.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
444 kcal
Course:
Main Course
Cuisine:
American
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
- cilantro to taste, chopped
- green onion 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 444
% 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.