Skinny Fajita Shrimp Pasta
- 2 cups Whole Wheat Pasta (dry)
- 2 whole Red Bell Peppers, Stem And Seeds Removed Then Thinly Sliced
- 1 whole Onion, Peeled And Thinly Sliced
- 1 Tablespoon Butter
- 2 cloves Garlic, Minced
- 9 ounces, weight Raw Shrimp, Peeled And Deveined
- 3/4 teaspoons Your Favorite Mexican Seasoning
- Salt And Pepper, to taste
- 3/4 cups Enchilada Sauce
- 2 ounces, weight Light Cream Cheese
- Cook the pasta according to package instructions.
- Then drain it and set aside.
- Place peppers and onions in a heavy duty skillet over medium-high heat.
- You dont want to add too much oil or butter here (I didnt add any at all) because you want them roasted, fajita-looking and charred outside.
- Stir every so often, letting them cook long enough to get browned.
- When they are done to your liking remove them from the heat and set aside.
- Melt the butter in a large saucepan over high heat.
- Add garlic and shrimp and season with Mexican seasoning plus salt and pepper to taste.
- Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes.
- Add enchilada sauce and stir to remove the yummy browned bits from the bottom of the pan.
- Add pasta and peppers; stir to combine.
- With the pan over low heat, add the cream cheese and stir until melted.
- The pasta should be thick and creamy, but you can adjust it by adding more sauce or more cream cheese.
- Season with additional Mexican seasoning if desired.
- Notes: Ive used light sour cream in this instead of cream cheese, too.
- It tastes a little different but it works just fine.
whole wheat pasta, red bell peppers, onion, butter, garlic, shrimp, salt, enchilada sauce, cream cheese
Taken from tastykitchen.com/recipes/main-courses/skinny-fajita-shrimp-pasta/ (may not work)