Tasty One-Pot Shrimp Fajita Pasta is quick, easy, and totally delicious! Pescatarian + Gluten-Free
If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip the oven!
Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like! Set shrimp aside and start on the pasta.
Cook pasta, uncovered in a large pot of boiling water. Season with a pinch of salt and cook for 6-8 minutes or until desired tenderness is reached. Rinse in a colander with cold water. Drain and set aside
While your pasta boils, slice your bell pepper and chop your onion. Bring a large high-sided pan or skillet to medium-high heat with 1 TBSP of oil. Sauté onion and peppers until edges are browned and softened. Reduce heat to medium.
Pat shrimp dry and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well to coat both sides.
Move veggies to the side, add a bit more oil, as needed, and add your shrimp to the pan. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Add your cooked, drained pasta and enchilada sauce. Gently fold everything together.
Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for a few minutes until hot and melty!
Now pile on the toppings! I added lime wedges (I love to squeeze a little lime juice into the dish before diving in) along with cilantro and fresh jalapeños. It's also kiiiind of amazing with a dollop of sour cream and some salsa!