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All of the flavors of your favorite fajitas are mixed into a creamy alfredo sauce! This spiced-filled pasta is a great weeknight meal and will become a favorite in the family. The flavors of fajita along with the cheese and cream make the most zesty insane flavor combo that’s to die for!
I have been practically waiting FOREVER to be able to make this recipe. It kept getting pushed back due to life reasons, so when I finally had the time to make it, I was hooked instantly! I was scrolling through Pinterest when a few fajita pasta dishes came up, so naturally, I made my own recipe for it. I made homemade fajita seasoning for this since premixed seasonings (like cajun or Montreal) have preservatives that just don’t belong. Plus, it can be made with ingredients already in your pantry. Needless to say, I am totally addicted to this pasta. Pasta + Fajita = A combo made in heaven. The seasoning tastes like the fajitas you would get at a restaurant, and when the addition of a creamy cheese sauce brought it from a 10/10 to a 50/10!
How to make Shrimp Fajita Alfredo Pasta
If you are allergic to shrimp, you can, of course, swap it out for a different protein. You can make more fajita seasoning and keep it for another day! The sauce is super easy to make, so there’s no need for jarred sauce. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Shrimp: Large or extra large shrimp is perfect for this recipe. Look for peeled and deveined. It’s more convenient. If you plan on using cooked shrimp, coat them in the fajita season and just heat it in the skillet until heated through. Remove and proceed as instructed.
- Spaghetti: Fettuccine is also a great 2nd choice, but use any pasta you like! Penne, rigatoni, or farfalle will work best.
- Bell Peppers: I used red and green since I like the contrast in flavors when they’re used together. Red bell peppers are sweeter than green, so it balances it out. You can use any color you wish. If you want to use orange and yellow, or just red, then go for it!
- Fajita Seasoning: I made my own (listed in the recipe card). It isn’t as readily available near me (just like sriracha sauce. Weird, right?!). It can be made with spices already in your pantry. However, if you don’t own all of the spices, you can totally buy the premade fajita seasoning.
- Yellow Onion: You can use sweet onion too. Either works!
- Garlic: Alfredo sauce tastes better with garlic…oh, who am I kidding? (Almost) everything’s better with garlic!
- Heavy Cream: The key to a creamy alfredo sauce.
- Grated Parmesan Cheese: Used for the alfredo sauce. You can also use other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. Just be sure to grate it. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
Cook the pasta to al dente according to package directions. Reserve 1/2 cup of water. Drain the pasta and set aside. Combine the ingredients for the fajita seasoning in a small bowl. Season the shrimp with 2 tsp of the fajita seasoning in a ziploc bag then shake to coat them completely. In a skillet or large saucepan, melt 1 tbsp of butter with the olive oil over medium heat. Cook the shrimp until pink and cooked through, flipping halfway through cooking. Remove the shrimp from the skillet and set aside. Melt the remaining butter in the skillet. Add in the peppers and onions, scraping up any browned bits left over. Cook until the peppers are crisp-tender Add in the garlic and cook for 1 minute until the garlic is aromatic. Pour in the cream and sprinkle in the remaining fajita seasoning. Bring to a boil over medium-high heat, then reduce to a simmer over medium-low. Add in the parmesan and stir. Add the shrimp back in with any juices accumulated. Simmer until the sauce is thickened. Toss the pasta in the sauce, using any reserved pasta water as needed to smooth out the sauce. Garnish with parsley.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 3 days. When planning on reheating, splash a bit of milk to keep the sauce from separating when you microwave it.
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Variations:
- Replace the shrimp with diced chicken breasts or sliced steak, or no meat at all!
- Add mushrooms, diced jalapenos, tomatoes, or broccoli when cooking the peppers and onions.
- Make it Gluten Free: Use your favorite gluten free pasta.
- Can I use half-and-half or whole milk instead of the heavy cream? You can, but it might be a bit thinner. To combat this, whisk in some cornstarch to help thicken the sauce while it’s simmering. Don’t add too much to the liquid, or else it’ll be too thick when you add the parmesan cheese. I would say for every 1 cup of half and half, use 1 1/2 tsp of cornstarch or flour. For every 1 cup of milk, use 1 tsp of cornstarch or flour. If the sauce gets too thick, add more liquid to thin it out.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Shrimp Fajita Alfredo Pasta
Ingredients
- 12 oz spaghetti, or other pasta
- 1 lb fresh or frozen shrimp, peeled & deveined
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 3 tsp fajita seasoning (recipe below)
- 2 cups bell peppers, sliced into 1/4-inch pieces, any color (about 2 bell peppers)
- 1 large yellow onion, sliced into 1/4-inch pieces
- 4 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- Fresh chopped parsley, for garnish
- 1 1/2 tsp cornstarch
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- 1/3 tsp cumin
- Dash of cayenne pepper
Instructions
- Cook the pasta to al dente according to package directions. Reserve 1/2 cup of water. Drain the pasta and set aside. Combine the ingredients for the fajita seasoning in a small bowl.
- Season the shrimp with 2 tsp of the fajita seasoning in a ziploc bag then shake to coat them completely. In a skillet or large saucepan, melt 1 tbsp of butter with the olive oil over medium heat. Cook the shrimp until pink and cooked through, flipping halfway through cooking, about 3 minutes. Remove the shrimp from the skillet and set aside.
- Melt the remaining butter in the skillet. Add in the peppers and onions, scraping up any browned bits left over. Cook until the peppers are crisp-tender, about 5-7 minutes.
- Add in the garlic and cook for 1 minute until the garlic is aromatic. Pour in the cream and sprinkle in the remaining fajita seasoning. Bring to a boil over medium-high heat, then reduce to a simmer over medium-low for 5 minutes, then add in the parmesan and stir.
- Add the shrimp back in with any juices accumulated. Simmer until the sauce is thickened, 5 minutes or more.
- Toss the pasta in the sauce, using any reserved pasta water as needed to smooth out the sauce. Garnish with parsley.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days. When planning on reheating, splash a bit of milk to keep the sauce from separating when you microwave it.
Variations:
- Replace the shrimp with diced chicken breasts, sliced steak, or no meat at all!
- Add mushrooms, diced jalapenos, tomatoes, or broccoli when cooking the peppers and onions.
- Make it Gluten-Free: Use your favorite gluten-free pasta.
Can I use half-and-half or whole milk instead of heavy cream? You can, but it might be a bit thinner. To combat this, whisk in some cornstarch to help thicken the sauce while it’s simmering. Don’t add too much to the liquid, or else it’ll be too thick when you add the parmesan cheese. I would say for every 1 cup of half and half, use 1 1/2 tsp of cornstarch or flour. For every 1 cup of milk, use 1 tsp of cornstarch or flour. If the sauce gets too thick, add more liquid to thin it out.
Nutrition Facts
Calories
870Fat (grams)
54.47 gSat. Fat (grams)
30.95 gCarbs (grams)
84.22 gFiber (grams)
6.98 gNet carbs
77.25 gSugar (grams)
10.44 gProtein (grams)
49.46 gSodium (milligrams)
1175.03 mgCholesterol (grams)
331.31 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
