One-Pot Shrimp Fajita Pasta Recipe

one-pot shrimp fajita pasta in large pan

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.

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Equipment

cutting board
knife
small bowl
medium bowl
large pan with lid
spatula
tongs
large bowl

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.
2 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.
2 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

*NOTE: Petite diced tomatoes are preferred but normal diced tomatoes work too.

**NOTE: If you're dairy free, use a heavy cream alternative such as Country Crock Plant Cream or the Trader Joe's Heavy Whipping Cream Alternative.

NUTRITION INFO: The nutrition info listed below is only an estimate and assumes that you use chicken bone broth in here.

Calories: 362kcal

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Bell Pepper, Easy Dinner, Fajitas, Mexican, One Pan, pasta, Shrimp

Nutrition