Quite sure this is the best pasta I’ve ever made…or eaten for that matter

Published May 5, 2012 by jenmatteson

I can’t remember a time when I saw a recipe and decided that I needed to try that for dinner TONIGHT.  Well, yesterday was a first.  Another great recipe posted by Jessy at Gourmet: Day to Day.  I follow her blog, but I’m quite sure she must think I’m stalking her as I’ve made several of her creations!  We must just have similar tastes in food.  Very nice!

So back to the food.  This pasta is incredibly delicious, I want to make it again for dinner tonight, and the next night, and the next night.  Nate and I loved it so much, we each had a second helping!  It probably didn’t help that I had a horrible day at work, so this was super comforting as well.  But, the good news is that it’s not all that bad for you.  Jessy’s recipe has 400 calories per serving, but I altered mine just a bit, so we didn’t have a ton of extras.  I more or less cut it in half, with a little less shrimp and pasta.  Not only is this pasta way super good, but it’s really quick and easy to make.  You need to have this for dinner tonight.  Do not delay.  If you don’t have shrimp in your fridge, use chicken, or don’t use any protein at all, or get to the store.  Seriously, make it right now!

Shrimp Fajita Pasta

Source: Gourmet: Day to Day
Servings: 4

Ingredients:

6 oz. whole wheat linguine
olive oil
2 bell peppers, thinly sliced (I used a green and a red)
1 medium onion, thinly sliced
2 1/2 tbsp fajita seasoning (see Jessy’s recipe below)
1/2 lb raw shrimp, peeled and deveined
5 oz. enchilada sauce (I used a 10 oz can of hot enchilada sauce, and froze 1/2 for future use)
2 oz. reduced fat cream cheese

Directions:

1. Cook pasta according to package directions. Drain and set aside.

2. Heat olive oil over medium heat in a skillet.  Add peppers, onions, and fajita seasoning, and cook until they become soft, about 8-10 minutes.  Add shrimp and cook for an additional 2-4 minutes, until shrimp is no longer opaque.  Note: Carefull not to over cook your shrimp – it can happen really fast.   I actually started step 3 just before the shrimp were cooked through so they didn’t over cook while the cream cheese melted.

3. Add enchilada sauce and cream cheese to pan.  Stir until cream cheese is melted and incorporated.  Add drained pasta to skillet and toss to coat.  ENJOY!

Fajita Sesoning Mix

2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin

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7 comments on “Quite sure this is the best pasta I’ve ever made…or eaten for that matter

  • haha! I don’t think you’re a stalker at all! I think you have good tastes! 😉
    I freaking loved this pasta and I’m glad you did too! You took a beautiful photo to boot!

  • Thank you for this great recipe. I found it on pinterest. It solved a lot of my problems: What am I going to do for dinner…shrimp thaws fast and I have a 1 lb bag…what am I going to do with half a brick of cream cheese…what can I do with only one can of enchilada sauce? I doubled the main components of the recipe (the spice blend was perfect as is) so I didn’t have any leftover ingredients. I used hot versions of all the spices and sauce and it was just right for my DH that loves spicy. Any suggestions for tonight??? 😉

    • I’m so glad you liked it. And it’s always a bonus when you get to use up leftover ingredients!! I like it spicy, too, so I’m happy to hear it satisfied your DHs tastes. What is for dinner tonight depends on what’s in your fridge. 😉 Thanks for reading and feel free to come back anytime for some more spicy recipes!

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