Skinny Fajita Shrimp Pasta

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 don’t want to add too much oil or butter here (I didn’t 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: I’ve used light sour cream in this instead of cream cheese, too. It tastes a little different but it works just fine.