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Garlicky Fajita Shrimp Pasta l SimplyScratch.com

Garlicky Fajita Shrimp Pasta

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It doesn't get more flavorful than this Garlicky Fajita Shrimp Pasta! Seared fajita seasoned shrimp, peppers and onions, lots of garlic and pasta tossed together in a simple cream sauce. Serves 4 to 6 (depending) in about 40 minutes.
Course Mains & Entrees
Cuisine Tex Mex
Keyword cream sauce, dinner, easy, fajita, pasta, shrimp, skillet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 582
Author Laurie McNamara

Ingredients

  • 12 ounces campanelle pasta or other short pasta
  • 1 pound shelled and de-veined raw shrimp 16/20, tails on or off and thawed if frozen
  • 2 tablespoons homemade fajita seasoning
  • 3 teaspoon olive oil divided
  • 1/2 medium red onion sliced
  • 1/4 cup red bell pepper sliced
  • 1/4 cup orange bell pepper sliced
  • 1/4 cup yellow bell pepper sliced
  • 1/4 cup green bell pepper sliced
  • 4 large garlic cloves minced
  • 1/4 cup dry white wine like sauvignon blanc or chardonnay
  • cups half & half or sub with 3/4 cup each heavy cream and whole milk
  • kosher salt to taste
  • freshly ground black pepper to taste
  • cilantro for serving
  • grated Parmesan cheese for serving

Instructions

  • Bring a large part of water to boil. Once boiling add in a palmful of sea salt and then add in the pasta. I like to drop in the pasta around the same time the garlic goes in to the skillet, so the pasta is ready at the right moment and doesn't have to wait. Follow the package directions cooking until al dente. Reserve a cup of pasta water if wanting to reheat later, otherwise drain the pasta before adding to the recipe.
  • In the meantime, toss the shrimp with fajita seasoning until evenly coated.
  • Heat 2 teaspoons of olive oil in a large, deep-sided skillet. Once hot, add the shrimp in an even layer. Cook for 1 to 2 minutes before turning and continuing to cook 1 to 2 minutes more. Transfer the seared shrimp to a clean bowl or plate and set off to the side.
  • Next add the remaining olive oil and add in the sliced onion and peppers with a pinch of salt. Toss and cook about 5 minutes. The peppers should be just starting to turn a little tender yet still firm. Add in the garlic and cook for an additional minute. (this is when I would suggest adding the pasta into the boiling salted water).
  • To the skillet, pour in the wine and cook until reduced to 1 tablespoon. Stir in the half and half and bring to a simmer until slightly thickened. Once the past is al dente, add it along with the shrimp to the skillet. Gently toss to combine, taste and season with kosher salt and black pepper to your preference.
  • Serve with chopped fresh cilantro and freshly grated parmesan cheese if desired!

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 75g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 905mg | Potassium: 556mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1162IU | Vitamin C: 51mg | Calcium: 189mg | Iron: 2mg