Shrimp Pasta Bell Peppers (Printable Version)

Quick, flavorful shrimp and pasta dish with colorful bell peppers and homemade fajita seasoning.

# Ingredients:

→ Pasta

01 - 225 grams dry pasta

→ Fajita seasoning for shrimp

02 - 0.5 teaspoon chili powder
03 - 0.5 teaspoon ground cumin
04 - 0.5 teaspoon paprika
05 - 0.5 teaspoon red pepper flakes
06 - 0.25 teaspoon salt, or to taste
07 - 4 cloves garlic, minced

→ Shrimp and vegetables

08 - 680 grams large raw shrimp, peeled and deveined
09 - 30 milliliters olive oil, divided
10 - 3 medium bell peppers (red, yellow, green), thinly sliced
11 - 1 medium red onion, thinly sliced
12 - 45 milliliters freshly squeezed lime juice, plus extra
13 - 15 grams fresh basil or cilantro, chopped

# Steps:

01 - Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - In a large bowl, combine shrimp with chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic. Toss well to coat evenly and set aside.
03 - Heat 15 milliliters olive oil in a large, high-sided skillet over medium heat until hot but not smoking. Add sliced bell peppers and red onion, season with salt to taste, and cook for about 5 minutes or until softened and lightly charred. Remove vegetables from skillet and set aside.
04 - Add remaining 15 milliliters olive oil to the same skillet. In batches if necessary, add shrimp without overcrowding. Cook for 3 to 4 minutes total, flipping once, until shrimp turn pink and opaque. Remove from heat and stir in freshly squeezed lime juice and chopped basil or cilantro.
05 - Return cooked vegetables to the skillet, add drained pasta, and gently toss all ingredients to combine. Adjust seasoning by adding more salt, red pepper flakes, or lime juice as desired.

# Notes:

01 - For added freshness, garnish with chopped green onions, avocado slices, or cilantro. Optional toppings include sour cream, crumbled Cotija or Feta cheese, guacamole, or salsa.