One-Pot Shrimp Fajita Pasta
I love a good one-pot recipe that doesn’t require much time or effort to make. Every now and then, especially during busy weeknights, these quick meals can be life saving. I rely on them myself because to be honest, there are some nights where I really don’t feel like cooking. Maybe because I spend all day in the kitchen for work as well. This One-Pot Shrimp Fajita Pasta is a delicious true one-pot wonder, no need to boil water to cook the pasta separately. Everything is cooked in just one pot and I can’t tell you enough how delicious it is. If you’re not a fan of shrimp, I list a few swap out options below so you can easily adapt it to your needs/tastes.
If you’re in need of a quick weeknight meal that is ready in no-time at all. With little to no effort. That still tastes great. Then look no further because this One-Pot Shrimp Fajita Pasta is one of the easiest and tastiest dishes you can make. I hope you’ll give it a try because it’s honestly one of my favorite one-pot meals. Let me know what you think below and thank you for reading and following along!
One-Pot Shrimp Fajita Pasta
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined
- Kosher salt and coarse black pepper
- 1 small red onion thinly sliced
- 3 large bell peppers green red and yellow, thinly sliced
- 2 large garlic cloves minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 8 ounces uncooked penne pasta
- 1/2 cup fresh cilantro leaves plus more for garnish
- 1/3 cup softened cream cheese
- 1 1/2 cups shredded pepper jack cheese
- Fresh lime wedges for serving
Instructions
- Set a large cast iron skillet over medium-high heat. Once hot, add the oil and the shrimp. Cook, stirring often, until just barely cooked through and light pink, about 3 to 5 minutes. Season with a bit of salt and pepper. Use a slotted spoon and transfer the shrimp onto a plate. Set aside.
- If the skillet has dried out, add a drizzle more oil. Then add the onion, bell peppers and garlic. Cook until the vegetables have softened a bit. Stir in 2 1/2 cups water, pasta, cumin, chili powder, oregano, paprika, granulated garlic, granulated onion, and a large pinch of salt and pepper. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until the pasta is al dente and cooking water has thickened, about 12 to 14 minutes.
- Remove pan from the heat and add in cilantro, cream cheese and 1 cup of shredded pepper jack. Stir until the cheese melts and the mixture is creamy. Top with the remaining 1/2 cup shredded pepper jack and place the pan under the broiler for about 3 minutes or so until the cheese is bubbly and brown. Remove from the oven and garnish with cilantro and limes before serving. Enjoy!
