Shrimp Fajita Pasta

I swear we don’t always eat shrimp. It may seem like it, but we do eat other proteins, I promise. ๐Ÿ™‚ I found this recipe over at Prevention RD. As usual, I wasn’t disappointed with this recipe. I mean really, it’s shrimp (love it) fajita seasoning (fresh made, not that packet jazz), cream cheese and fresh whole wheat pasta. How could I NOT like this? Then as if all those components weren’t enough, it comes in at 400 calories a serving. LOVE THAT.
If you’re like my friend Jennifer and don’t care for shrimp (she usually calls me and asks if she can substitute chicken for the shrimp). Yes you can! Just pre-cook cubed chicken in some of the fajita seasoning and then add the enchilada sauce and cream cheese as instructed for the shrimp.
This was easy, delicious and low calorie. Seriously. You need this pasta in your life.

Shrimp Fajita Pasta
Barely adapted from: Prevention RD

13.25 oz box dry whole wheat linguine
2 tsp extra-virgin olive oil
3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1 orange)
1 large yellow onion, halved and sliced thinly into strips
2 1/2 Tbsp fajita seasoning, divided (look below for a QUICK and easy fresh fajita seasoning mix)
1 1/2 lb raw shrimp, peeled & deveined
10 oz can enchilada sauce
4 oz reduced fat cream cheese


Cook the pasta according to package instructions. Drain and set aside.

Meanwhile, heat olive oil in a large skillet or cast iron skillet until rippling. Add the peppers, onions, and 1 1/2 tablespoons of the fajita seasoning. Cook 8-10 minutes or until tender and onions are translucent. Add shrimp and remaining 1 tablespoon seasoning. Cook 3-4 minutes or until shrimp are no longer opaque.

Add enchilada sauce and cream cheese. Toss to incorporate and melt the cream cheese.

Add the drained pasta to the skillet and toss. Note: If the skillet is too small, toss pasta with the shrimp mixture, tossing to combine. Serve immediately.

Yield: 7 servings (about 1 3/4 cups each).

Nutrition Information (per serving): 401 calories; 9.1 g. fat; 140 mg. cholesterol; 618 mg. sodium; 52.9 g. carbohydrate; 7.4 g. fiber; 28.7 g. protein

Fajita Seasoning Mix
Adapted from:

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


Combine all ingredients in a small bowl. Use as needed in recipes calling for fajita seasoning.

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3 Responses to Shrimp Fajita Pasta

  1. Jen says:

    This looks so delicious, I’m stopping at the store on my way home from work to try it tonight!!

  2. Nicole, RD says:

    You summed it up perfectly…that’s how I felt about this meal, too! It hard to believe a portion that big with a flavor THAT good is anywhere NEAR 400 calorise ๐Ÿ™‚ Woop woop! It’s easy to eat healthy with recipes like this!!

  3. Lisa says:

    I am so glad I found your website. This was so easy to whip up for dinner tonight. I substituted chicken for the shrimp. I cant believe how creamy and delicious this was. My teen boys devoured it. I will certainly be trying more of your 500 calories or less recipes as we are trying to eat healthy.