Hello. One of the cooking websites/blogs that I just love to browse is
The Recipe Critic. She has some great recipes and pictures. I found this recipe on her site.
I did change it up. Instead of putting the pasta in. I cooked up some rice and put it on top of the rice. It was a great recipe. It will definitely go in the ratio of regular recipes. I didn't take any pictures tonight, but you can check them out on
original post on
The Recipe Critic.
I also didn't use the olive oil. We have been cutting back on our oils so I just sauted in some water.
Creamy Shrimp Fajita Pasta Skillet
- 16 ounce pasta (I used medium shells)
- 2 Tablespoons olive oil, divided
- 3 bell peppers, thinly sliced (I used a red, yellow, and green)
- 1 small onion, sliced
- 1 pound small shrimp, peeled and devined
- 1 package McCormick Fajita Recipe Mix, divided
- 1 (14 ounce) can diced fire roasted tomatoes
- ½ cup chicken broth
- ½ cup heavy cream
- 4 ounce cream cheese, softened
- 1 cup shredded cheddar cheese
- chopped cilantro for garnish, optional
- In a large pot cook pasta according to directions. Rinse and drain. Set aside.
- In
a large skillet add 1 Tbsp olive oil. Add peppers and onion and sauté
until tender. Set aside on a plate. Add another 1 Tbsp olive oil and
cook shrimp 2-3 minutes or until pink and edges are lightly brown. Add 1
Tablespoon Fajita Recipe Mix and sprinkle on top of shrimp. Set shrimp
aside on plate.
- Add
fire roasted tomatoes, chicken broth, heavy cream, cream cheese, and
remaining fajita seasoning packet to the skillet. Heat over medium high
heat until cream cheese is melted and sauce has thickened about 3
minutes. Add cheddar cheese and continue to stir until melted.
- Add
pasta, peppers and shrimp back to the creamy sauce and toss until
coated in the sauce and heated throughout. Serve immediately.
