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Mexican-inspired shrimp pasta with bell peppers brings all the lively flavor of shrimp fajitas right to your dinner bowl but with the comfort of pasta. Fresh vegetables and juicy shrimp are tossed in a homemade fajita seasoning and bright lime juice for a meal that is vibrant, spicy, and quick enough for any busy night. Every bite feels like a bit of celebration and with a thirty-minute cook time it is perfect for a weeknight.
My first time making this I was surprised how much my kids loved the veggie-packed twist. Now they ask for fajita pasta whenever I buy shrimp. It is a regular request for good reason.
Ingredients
- Pasta eight ounces: Regular or whole wheat pasta both work. Choose a shape that holds sauce well such as penne or fusilli
- Chili powder half teaspoon: Gives smoky heat to echo classic fajitas. Look for fresh or recently opened chili powder for best flavor
- Cumin half teaspoon: Brings earthy undertones. Whole seeds can be toasted and ground for more aroma
- Paprika half teaspoon: Adds subtle sweetness and depth. Spanish style paprika gives rich color
- Red pepper flakes half teaspoon: Offers a touch of spice. Use more or less to handle your preferred heat level
- Salt quarter teaspoon: Rounds out flavors. Taste and adjust as you cook
- Garlic four cloves minced: Fresh garlic adds bold punch. Firm cloves without green shoots make for the freshest flavor
- Raw shrimp one and a half pounds Large peeled and deveined: Look for wild-caught or sustainably farmed shrimp with a clean, briny smell
- Olive oil two tablespoons divided: Use extra virgin for richer flavor
- Bell peppers three medium tri-colored: Red yellow and green peppers make this dish beautiful and sweet Choose bright unblemished peppers
- Red onion one medium: Sliced thin for quick cooking Select onions with tight skins and no soft spots
- Lime juice three tablespoons freshly squeezed: Adds brightness and cuts richness
- Fresh basil or cilantro quarter cup Chopped: Both herbs brighten up the final dish. Use whichever you prefer or have on hand
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil and add a generous pinch of salt. Drop in your pasta and cook until just al dente checking the package for exact timing. Drain and set aside but save a splash of pasta water to help loosen the sauce if needed later
- Season the Shrimp:
- In a large bowl combine the shrimp with chili powder cumin paprika pepper flakes salt and minced garlic. Toss until the seasoning is evenly mixed and every shrimp is coated. Let it sit while you prep vegetables so the flavors start to absorb
- Sear the Veggies:
- Heat one tablespoon olive oil in a high-sided skillet over medium heat. When the oil is shimmering but not smoking add sliced peppers and red onion. Season lightly with salt. Stir often and cook for at least five minutes until the edges start to char and veggies are soft and sweet. If the pan is crowded cook in two batches for the best caramelization. Remove veggies to a large plate
- Cook the Shrimp:
- Return the empty skillet to medium heat and add the other tablespoon olive oil. Lay shrimp in a single layer and sear for two minutes on one side. Flip and finish cooking about two minutes more until just opaque and pink. Do not overcook. Drizzle with fresh lime juice and stir in most of the chopped basil or cilantro
- Combine and Finish:
- Add the sautéed vegetables and drained pasta back into the skillet with shrimp. Toss well to coat everything in the spices and oil. Add splashes of reserved pasta water if needed. Taste and adjust by adding more lime juice salt or red pepper flakes if you want more heat
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I always have fun using orange bell peppers because they add such a burst of color. My kids love helping choose the rainbow of peppers at the store which makes this recipe a family effort. The sizzle of the shrimp in the pan always reminds me of making fajitas at the table in my childhood kitchen.
Storage tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a nonstick skillet over gentle heat with a splash of water to loosen it up. The veggies stay tasty but the shrimp is best when not overcooked on the reheat. I do not recommend freezing as the texture of shrimp and peppers can suffer.
Ingredient substitutions
Feel free to swap the pasta for gluten-free noodles or even brown rice for a different texture. Use chicken strips or sliced portobello mushrooms instead of shrimp if you prefer a different protein. Any combination of colorful bell peppers works so use what you have on hand.
Serving suggestions
Try serving with a dollop of Greek yogurt or sour cream for creamy contrast. Scatter on fresh sliced avocado sliced green onion or crumbled Cotija cheese. A side of simple guacamole or zesty pico de gallo makes it even more festive for a dinner party.
Cultural context
Fajita flavors are rooted in Tex-Mex cuisine where marinated strips of steak or shrimp are grilled with onions and peppers. This pasta twist comes from my own love for combining bold seasonings and family-friendly noodles. It is a cross-cultural comfort meal that makes dinner exciting without a fuss.
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Recipe FAQs
- → How do you prepare the shrimp for this dish?
The shrimp is peeled and deveined, then coated evenly with a blend of chili powder, cumin, paprika, red pepper flakes, and garlic before cooking.
- → What is the best way to cook the bell peppers and onions?
Sauté sliced bell peppers and red onions in olive oil over medium heat until softened and slightly charred to enhance their natural sweetness.
- → Can I use other herbs besides basil or cilantro?
Yes, fresh parsley or oregano can be used to add a different herbal note while maintaining freshness.
- → How do I prevent the shrimp from overcooking?
Cook shrimp in batches if necessary, flipping once or twice over medium heat for about 3-4 minutes total until just pink and opaque.
- → What toppings complement this shrimp and pasta dish?
Chopped green onions, avocado slices, sour cream, crumbled Cotija cheese, or a squeeze of fresh lime enhance the flavors nicely.