This One-Pot Shrimp Fajita Pasta recipe is a flavorful fusion of tender shrimp, colorful peppers and onions, and hearty pasta. This easy-to-make, balanced dinner takes 30 minutes to cook and comes together all in one pan for minimal cleanup. Plus, it’s super versatile and can easily be made both gluten free and dairy free.
I’m trying to get back to my roots and focus on easy, somewhat quick, yet unique, nourishing and delicious recipes. Sometimes, I feel like the easy recipes are too “boring” and overdone. But, then I get feedback from y’all and realize those are the types of recipes you truly want!
This One-Pot Shrimp Fajita Pasta recipe embodies all of those things — it’s made in one pan for easy clean-up, it comes together in 30-40 minutes, and it’s a well-rounded dish. This makes for the perfect weeknight dinner or celebratory dinner for Cinco de Mayo. Bonus points for leftovers that store super well!
This may be a bold statement, but I think I like this Fajita Pasta more than I like actual fajitas! Because everything tastes better when you add some pasta into the mix 😉
Why You’ll Love this One-Pot Shrimp Fajita Pasta Recipe
- It comes together in one pot and only takes 30 minutes to cook!
- It’s the perfect recipe for your Cinco de Mayo festivities.
- The Mexican-inspired flavors are perfectly reminiscent of fajitas!
- This Shrimp Fajita Pasta is packed with protein, complex carbs and veggies for a balanced yet delicious dinner.
- It can easily be adapted to be both gluten free and dairy free.
What You Need to Make One-Pot Shrimp Fajita Pasta Recipe
- Chili Powder, Paprika, Kosher Salt, Cumin, Garlic Powder, Onion Powder & Cayenne: These pantry staple spices make up the homemade fajita seasoning! If you’d rather use store-bought fajita seasoning, add about 3 tbsp!
- Olive Oil: A bit of olive oil to cook the shrimp and fajita veggies in.
- Shrimp: Shrimp is a great source of lean protein! And it cooks super quickly 🙂 Be sure that they’re peeled, deveined and tail-off before starting this recipe.
- Red & Green Bell Pepper: Realistically, any color of bell pepper would do, these are just the ones I prefer to use.
- Yellow Onion: Can’t have fajitas without the sautéed onion!
- Garlic: Fresh garlic makes everything better, even though we already have garlic powder in the fajita seasoning.
- Chicken Bone Broth: I like using chicken bone broth to cook the pasta in because it’s packed with protein and extra nutrients. However, you can also just use normal chicken broth.
- Petite Diced Tomatoes: Petite diced tomatoes are preferred because they’re smaller, but if you can’t find any then normal diced tomatoes also work.
- Penne Pasta: 8oz of whatever pasta shape you prefer.
- Cornstarch: Cornstarch (or arrowroot starch) will help thicken up this sauce slightly.
- Heavy Cream: To add an element of creaminess to this shrimp fajita pasta. For a dairy free option, use Country Crock Plant Cream or Trader Joe’s Heavy Whipping Cream Alternative…both are great!
How To Make this One-Pot Shrimp Fajita Pasta Recipe
Mix together the Fajita Seasoning Blend:
First, start by mixing together all of the fajita seasonings in a small bowl. Alternatively, you can use about 3 tbsp of store-bought fajita seasoning.
Then, in a medium bowl, add shrimp and half of the homemade fajita seasoning. Toss until the shrimp is coated.
Sauté Shrimp & Fajita Veggies:
Next, bring a large pan to medium heat. Once the pan is hot, add 1 tbsp of olive oil. Then, add shrimp, making sure they don’t overlap. Cook for about 2 minutes per side, until opaque and cooked through. Remove shrimp from pan and set aside.
Then, add the remaining 1 tbsp of olive oil to the pan. Add peppers, onions and remaining fajita seasoning. Add a few splashes of the chicken broth to help the veggies steam and cook quicker. Sauté for about 5-8 minutes, stirring occasionally, until veggies are tender.
Add in the garlic, stir, and cook for one more minute. Remove veggie mixture from the pan and set aside in the same bowl as the cooked shrimp.
Cook Pasta in Broth & Diced Tomatoes:
Then, add in the broth and diced tomatoes. Scrape up any browned bits that are stuck to the bottom of the pan – this is where the flavor is! Bring to a boil.
Once boiling, add the pasta, stir to make sure the pasta is covered by the liquid. Reduce the heat to medium-low, cover the pan and cook for 10 minutes or until pasta is al-dente.
Add in Heavy Cream & Cornstarch Slurry:
Meanwhile, in a small bowl, mix together the arrowroot starch/cornstarch and water to create a slurry. This will help thicken the sauce. Then, add the heavy cream and arrowroot starch slurry to the pan. Stir.
Add back in Cooked Shrimp & Fajita Veggies:
Then, add back in the cooked shrimp and veggie mixture. Stir to incorporate. Continue to let it cook until everything is warm and the sauce has thickened slightly.
Garnish with chopped cilantro, freshly cracked pepper and a squeeze of lime juice if desired. Enjoy!
Tips & Tricks to Boost the Protein in this Shrimp Fajita Pasta:
I love using a few different “hacks” to boost the protein content in my recipes. Firstly, we’re already getting a great amount of lean protein from the shrimp. You can certainly increase the amount of shrimp to 1.5lbs if you want more protein!
Secondly, the pasta is cooked in chicken bone broth which packs in a whopping 17g of protein. So easy, and doesn’t affect the flavor at all…if anything it just adds flavor!
Finally, you can swap in a chickpea-based pasta such as Banza, which has 44g of protein and 20g of fiber in the whole box!
Can I Make this Shrimp Fajita Pasta Gluten Free? Dairy Free?
Yes and yes! This Shrimp Fajita Pasta recipe is super adaptable to both gluten free and dairy free diets.
To make it gluten free, simply swap in your favorite brand of gluten free pasta. A few of my favorites are Jovial and Banza (which is also higher in protein & fiber!) Just make sure to check the package for cooking instructions – if it cooks quicker than 10 minutes, you may need to adjust the recipe accordingly so you don’t end up with mushy pasta.
To make this recipe dairy free all you have to do is either omit the heavy cream OR use an alternative. My two favorites are Country Crock Plant Cream and Trader Joe’s Heavy Whipping Cream Alternative. Full-fat canned coconut milk should work too but may change the flavor slightly.
Can I Use Chicken Instead of Shrimp?
For sure! If you’re not a seafood lover, you can instead use boneless, skinless chicken breast. Make sure to cut it into small bite-sized pieces before proceeding with the recipe as written. It may need an additional 1-2 minutes of cook time!
Can I Use Store-Bought Fajita Seasoning Instead?
Be my guest! If you don’t have some of the spices on hand, or you’re just looking to save a little bit of time, you can certainly use store-bought fajita seasoning. I would recommend using about 3 tbsp, but feel free to taste and adjust as you go.
How Should I Store Leftover Shrimp Fajita Pasta?
This Shrimp Fajita Pasta makes some mean leftovers! Allow it to cool fully before transferring it to an airtight container and storing in the fridge for up to 4 days.
It’s delicious eaten cold, but the spices really come through when you re-heat it. So, transfer a portion to a microwave-safe dish and microwave it in 30 second increments, stirring after each, until warm.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Mexican-Inspired Recipes?
- Elote Tacos with Chipotle Chicken and Veggies
- The BEST Ground Turkey Enchilada Skillet
- Cilantro Lime Pasta Salad with Chipotle Chicken
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
- Green Chile Chicken Enchilada Skillet
One-Pot Shrimp Fajita Pasta Recipe
Equipment
- small bowl
- medium bowl
- large pan with lid
- spatula
Ingredients
For the Homemade Fajita Seasoning:
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne optional
For the Pasta:
- 2 tbsp olive oil divided
- 1 lb large raw shrimp peeled, deveined & tail-off
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 2 cups chicken broth or chicken bone broth for extra protein
- 1 can petite diced tomatoes (14.5oz)*
- 8 oz dry penne pasta (can sub a GF or high-protein brand)
- ½ tbsp cornstarch or arrowroot starch
- ½ tbsp water
- ½ cup heavy cream **
Instructions
- In a small bowl, mix together all of the fajita seasonings. Alternatively, you can use about 3 tbsp of store-bought fajita seasoning.2 tsp chili powder, 1 tsp paprika, 1 tsp kosher salt, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne
- Then, in a medium bowl, add shrimp and half of the homemade fajita seasoning. Toss until the shrimp is coated.1 lb large raw shrimp
- Bring a large pan to medium heat. Once the pan is hot, add 1 tbsp of olive oil. Then, add shrimp, making sure they don’t overlap. Cook for about 2 minutes per side, until opaque and cooked through. Remove shrimp from pan and set aside.2 tbsp olive oil
- Then, add the remaining 1 tbsp of olive oil to the pan. Add peppers, onions and remaining fajita seasoning. Add a few splashes of the chicken broth to help the veggies steam and cook quicker. Sauté for about 5-8 minutes, stirring occasionally, until veggies are tender.Â2 tbsp olive oil, 1 red bell pepper, 1 green bell pepper, 1 large yellow onion
- Add in the garlic, stir, and cook for one more minute. Remove veggie mixture from the pan and set aside in the same bowl as the cooked shrimp.3 garlic cloves
- Then, add in the broth and diced tomatoes. Bring to a boil. Once boiling, add the pasta, stir to make sure the pasta is covered by the liquid. Reduce the heat to medium-low, cover the pan and cook for 10 minutes or until pasta is al-dente.Â2 cups chicken broth, 1 can petite diced tomatoes, 8 oz dry penne pasta
- In a small bowl, mix together the arrowroot starch/cornstarch and water to create a slurry. This will help thicken the sauce.½ tbsp cornstarch or arrowroot starch, ½ tbsp water
- Add heavy cream and cornstarch/arrowroot starch slurry to the pan. Stir. Then, add back in the cooked shrimp and veggie mixture. Stir to incorporate. Continue to let it cook until everything is warm and the sauce has thickened slightly.½ cup heavy cream
- Garnish with chopped cilantro, freshly cracked pepper and a squeeze of lime if desired. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
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