Mexican-inspired Shrimp Pasta with Bell Peppers (fajita-style) is a vibrant and flavorful meal that comes together fast, in just 30 minutes! It's like shrimp fajitas but with pasta, lots of veggies, and spices! Everything is made from scratch (including simple fajita seasoning).
Shrimp Pasta with Bell Peppers (fajita-style)
The shrimp and the veggies (bell peppers and red onions) are seasoned and pan-seared with homemade Mexican fajita seasoning which includes cumin, chili powder (I used a non-spicy kind), paprika, minced garlic, salt, and red pepper flakes. Then, both shrimp and cooked vegetables are tossed with freshly squeezed lime juice, chopped fresh basil (or cilantro), and bow-tie pasta! This shrimp fajita pasta is packed with flavor, it's dairy-free, rich in protein and fiber, and Pescatarian (appropriate for vegetarians that include seafood in their diet). For more Mexican-inspired dinner ideas that will surely become family favorites, check out this creamy Mexican chicken pasta and crowd-pleasing Mexican street corn pasta salad.
The Ingredients
- Shrimp. I recommend using large raw shrimp (1.5 lb usually amounts to 20 count). Make sure it's peeled and deveined.
- Bell peppers. Use tri-color bell peppers (red, yellow, and green) for presentation purposes. I also recommend using mini bell peppers (sold in a bag) as those have a milder flavor, are softer and faster to cook.
- Red Onion adds a pop of color and flavor!
- Seasonings include cumin, chili powder, paprika, freshly minced garlic (or garlic powder), salt, and red pepper flakes. I usually use a non-spicy kind of chili powder - it adds so much flavor without adding heat.
- Freshly squeezed lime juice is a must.
- Olive oil is used to sautee shrimp and vegetables.
- Pasta. Any pasta shape works, I love the look and the bite-size of bow-tie pasta in this recipe.
Substitutions, variations, and add-ins
- Add black beans. Canned black beans (rinsed and drained) would be delicious in this shrimp fajita pasta. You can also use canned garbanzo beans, cannellini beans, or pinto beans.
- Add tomatoes - you can use any fresh tomatoes you like or canned tomatoes.
- Use your favorite taco seasoning instead of mixing your own spices.
- Add heat by adding chipotle powder or canned hot green chiles.
- Add fresh cilantro. It's a classic ingredient in Mexican cuisine.
- Add Cheese. While I wanted to keep this recipe dairy-free, and therefore, there is no cheese involved, you can certainly add it if you like. I recommend Pepper Jack and/or Cheddar cheeses. They will pair well with Southwestern flavors.
Cooking tips
- Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor! It works great in this shrimp fajita recipe and also makes a beautiful presentation.
- With raw shrimp, make sure it's peeled and deveined.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
- Space out the shrimp in the skillet when searing. This will ensure that shrimp actually gets seared and not steamed. Also, watch the cooking times closely so as not to overcook the shrimp. You might have to cook in batches.
Storage and reheating tips
- Fridge. Refrigerate the shrimp fajita pasta in an airtight container for up to 4 days.
- Freezer. Because there is no cream and no cheese, this is a freezer-friendly recipe. Freeze it in an airtight container for up to 2 months.
- How to reheat. This easy weeknight meal is so simple and low maintenance. You can reheat the refrigerated leftovers in the microwave oven for 1 minute or more.
- Reheat on the stovetop. Reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + 1 or 2 tablespoons of lime juice (or lemon juice) when reheating to prevent the shrimp fajita pasta from sticking to the bottom of the pan.
Other Mexican-style dinners you might like
- Mexican Ground Beef
- Mexican chicken pasta
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Fajita Chicken Bake with Bell Peppers and Green Chiles
- Southwestern-style Black Bean and Butternut Squash Enchilada Casserole
- Queso Baked Chicken
- Mexican Street Corn Pasta Salad
Shrimp Pasta with Bell Peppers (fajita-style)
Mexican-inspired Shrimp Pasta with Bell Peppers (fajita-style) is a vibrant and flavorful meal that comes together fast, in just 30 minutes! It's like shrimp fajitas but with pasta, lots of veggies, and spices! Everything is made from scratch (including simple fajita seasoning).
Ingredients
Pasta
- 8 oz pasta
Fajita seasoning for shrimp
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt add more to taste
- 4 cloves garlic minced
Shrimp and veggies
- 1.5 lb raw shrimp large - about 15-20 count per pound (peeled and deveined)
- 2 tablespoons olive oil divided
- 3 medium bell peppers tri-colored (red, yellow, and green), thinly sliced
- 1 medium red onion thinly sliced
- 3 tablespoons lime juice freshly squeezed + extra
- ¼ cup fresh basil or cilantro (chopped)
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain when it's cooked. Meanwhile, proceed with the recipe.
- In a large bowl, combine shrimp with the fajita seasoning. Toss to coat and set aside.
- Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil - it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion, sprinkle with salt to taste, and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.
- Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
- Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total (2 minutes per side), until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
- Add cooked vegetables back to the skillet. Add cooked and drained pasta.
- Stir everything together and adjust seasonings if needed: add more salt, red pepper flakes, lime juice, etc.
Notes
Toppings for shrimp fajita pasta
- Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
- Fresh herbs: chopped fresh cilantro or basil.
- Sour cream: Plain or mixed with chopped cilantro and freshly squeezed lime juice. You can also use Greek yogurt instead of sour cream.
- Crumbled Cotija cheese is a classic Mexican cheese, you can also use Feta.
- Guacamole: make it from scratch or use store-bought.
- Salsa or Pico de gallo.
Nutrition
Nutrition Information
Shrimp Pasta with Bell Peppers (fajita-style)
Amount per Serving
Calories
438
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
214
mg
71
%
Sodium
1126
mg
49
%
Potassium
597
mg
17
%
Carbohydrates
54
g
18
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
32
g
64
%
Vitamin A
3461
IU
69
%
Vitamin C
121
mg
147
%
Calcium
131
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Love ❤️ it
Thanks, Linda! 🙂