Shrimp Pasta with Bell Peppers (fajita-style)

Shrimp Pasta with Bell Peppers and Red Onions (fajita-style) - in a cast iron skillet.

Shrimp Pasta with Bell Peppers (fajita-style)

Mexican-inspired Shrimp Pasta with Bell Peppers (fajita-style) is a vibrant and flavorful meal that comes together fast, in just 30 minutes! It's like shrimp fajitas but with pasta, lots of veggies, and spices! Everything is made from scratch (including simple fajita seasoning).

Course Main Course

Cuisine Mexican

Keyword shrimp fajita pasta, shrimp pasta with bell peppers

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 438kcal

Author Julia

Ingredients

Pasta

8 oz pasta

Fajita seasoning for shrimp

½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon red pepper flakes
¼ teaspoon salt add more to taste
4 cloves garlic minced

Shrimp and veggies

1.5 lb raw shrimp large - about 15-20 count per pound (peeled and deveined)
2 tablespoons olive oil divided
3 medium bell peppers tri-colored (red, yellow, and green), thinly sliced
1 medium red onion thinly sliced
3 tablespoons lime juice freshly squeezed + extra
¼ cup fresh basil or cilantro (chopped)

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain when it's cooked. Meanwhile, proceed with the recipe.
In a large bowl, combine shrimp with the fajita seasoning. Toss to coat and set aside.
Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil - it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion, sprinkle with salt to taste, and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.
Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total (2 minutes per side), until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
Add cooked vegetables back to the skillet. Add cooked and drained pasta.
Stir everything together and adjust seasonings if needed: add more salt, red pepper flakes, lime juice, etc.

Notes

Toppings for shrimp fajita pasta

Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
Fresh herbs: chopped fresh cilantro or basil.
Sour cream: Plain or mixed with chopped cilantro and freshly squeezed lime juice. You can also use Greek yogurt instead of sour cream.
Crumbled Cotija cheese is a classic Mexican cheese, you can also use Feta.
Guacamole: make it from scratch or use store-bought.
Salsa or Pico de gallo.

Nutrition