Creamy Shrimp Fajita Pasta Skillet with Bell Peppers
A vibrant one-skillet dinner combining tender shrimp, colorful bell peppers, and pasta shells in a rich, cheesy cream sauce spiked with McCormick fajita seasoning. The fire-roasted tomatoes add smoky depth while cream cheese and cheddar create an indulgent coating that clings to every shell. Perfect for busy weeknights when you want restaurant-quality flavors without the fuss. The combination of sautéed vegetables and seasoned shrimp makes this a complete meal that satisfies both adults and kids.
Ingredients
- 16 ounce pasta, medium shells
- 2 Tablespoons olive oil, divided
- 3 bell peppers, thinly sliced, red yellow and green
- 1 small onion, sliced
- 1 pound small shrimp, peeled and deveined
- 1 package McCormick Fajita Recipe Mix, divided
- 1 can 14 ounce 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)
Instructions
- 1
Cook pasta according to package directions, rinse and drain, then set aside
- 2
Heat 1 tablespoon olive oil in large skillet and sauté bell peppers and onion until tender, then transfer to plate
- 3
Add remaining olive oil to skillet and cook shrimp 2-3 minutes until pink with lightly browned edges
- 4
Sprinkle 1 tablespoon fajita seasoning over shrimp, then transfer to plate
- 5
Add fire roasted tomatoes, chicken broth, heavy cream, cream cheese, and remaining fajita seasoning to skillet
- 6
Heat over medium high heat until cream cheese melts and sauce thickens, about 3 minutes
- 7
Add cheddar cheese and stir until melted
- 8
Return pasta, peppers, and shrimp to skillet and toss until coated and heated through
- 9
Serve immediately, garnished with cilantro if desired
Tips
Use medium shells or similar pasta shapes that hold sauce well rather than long noodles for better coating.
Soften cream cheese at room temperature beforehand to prevent lumps in the sauce.
Don't overcook shrimp as they will continue cooking when added back to the hot sauce.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Can prep vegetables and cook pasta up to 1 day ahead, store separately.
Serve immediately while hot for best texture and cheese consistency.
Common Mistakes
Don't add cheese to boiling sauce or it may curdle, reduce heat first.
Avoid overcooking shrimp or they become rubbery.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook an extra minute to evaporate moisture.
What if I don't have fire roasted tomatoes?
Regular diced tomatoes work fine, though you'll miss some smoky flavor. Add a pinch of smoked paprika to compensate.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of broth or cream to restore creaminess.