The Absolute Best Skinny Shrimp Fajita Pasta (Creamy & Easy!)

We’ve all been there. It’s 5 PM on a Tuesday, everyone’s hungry, and you’re staring into the fridge wondering how to make magic happen. You’re craving something exciting, something packed with flavor, but you also want to keep things relatively healthy. That’s the exact spot I was in when I first created this Skinny Shrimp Fajita Pasta.

This recipe is the perfect answer to that weeknight dinner dilemma. It combines the smoky, zesty flavors of your favorite restaurant fajitas with the comforting satisfaction of a creamy pasta dish. We’re talking sizzling shrimp, sweet bell peppers, and tender onions, all tossed in a luscious sauce and served over pasta. But the best part? The sauce is secretly healthy! Trust me, this is a recipe you’ll want to keep in your back pocket. It’s fast, flavorful, and feels like a real treat. So, let’s roll up our sleeves and make something delicious together

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 20M
• Total Time: 35M
• Type of dish: Main Course
• Cuisine: American (Fusion)
• Recipe Yield: 4 servings
• Calories: Approx. 520 kcal per serving

Why This Will Be Your New Favorite Weeknight Dinner

I’ve served this dish to friends and family more times than I can count, and it’s always a huge hit. It truly is the best of both worlds. You get the fun, vibrant flavors of Mexican-inspired cuisine and the hearty, comforting feeling of a big bowl of pasta.

What I love most is how it transforms simple, everyday ingredients into something special. It’s a fantastic way to use up those bell peppers in your crisper drawer. Plus, it’s a healthy shrimp pasta that doesn’t taste like you’re sacrificing anything. It’s a win-win!

What Makes This a “Skinny” Shrimp Pasta?

The word “skinny” can sometimes mean “lacking in flavor,” but not here! The secret to our incredible creamy fajita sauce is a simple swap that adds richness and flavor without relying on heavy cream or loads of cheese.

• The Swap: Instead of heavy cream, we use plain Greek yogurt.
• The Magic: We combine the Greek yogurt with a little bit of reserved starchy pasta water. The starch from the pasta water helps emulsify the sauce, creating a smooth, velvety texture that clings perfectly to the pasta. It’s a classic technique used in Italian cooking that works wonders here. You get a protein boost from the yogurt and a much lighter, brighter-tasting sauce.

The Simple Ingredients You’ll Need

This recipe comes together with pantry staples and fresh ingredients. No need for a special trip to the store!

For the Pasta and Shrimp

• Pasta: 8 ounces of your favorite pasta shape. I love using penne or fettuccine because they hold the sauce so well.
• Shrimp: 1 pound of large shrimp, peeled and deveined. Patting them completely dry with a paper towel is my number one tip—it helps them get a beautiful sear instead of just steaming in the pan.
• Olive Oil: 2 tablespoons, divided.

For the Fajita Veggies

• Bell Peppers: 2 medium bell peppers, any color combination. I like using red and yellow for a sweeter flavor and beautiful color.
• Onion: 1 medium yellow or red onion, sliced.
• Garlic: 3 cloves, minced. Don’t be shy with the garlic!

For the Creamy Fajita Sauce

• Fajita Seasoning: 1 packet (about 1 ounce) of your favorite store-bought seasoning, or use my simple homemade blend below.
• Plain Greek Yogurt: ½ cup. I recommend using full-fat or 2% for the creamiest results and to prevent curdling.
• Chicken or Vegetable Broth: ¼ cup, to help create the sauce base. Water works in a pinch.
• Lime Juice: From 1 lime, for that essential zesty finish.
• Fresh Cilantro: For garnish.

My Homemade Fajita Seasoning: In a small bowl, mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp salt. It’s a great way to control the sodium!

Essential Kitchen Tools

• Large Skillet or Braiser
• Large Pot (for pasta)
• Colander
• Cutting Board & Knife
• Measuring Cups & Spoons

Let’s Cook! Step-by-Step Instructions

Follow these simple steps, and you’ll have a perfect Skinny Shrimp Fajita Pasta on the table in no time. The key is to have everything prepped and ready to go before you start cooking.

1. Cook the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (which means it still has a slight bite). Before you drain it, save about 1 cup of the starchy pasta water! This is liquid gold and the secret to our creamy sauce. Drain the pasta and set it aside.

2. Sear the Shrimp While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding the pan). Sprinkle with about a third of the fajita seasoning. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set it aside. Don’t overcook it!

3. Sauté the Vegetables Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until they are soft and slightly charred at the edges. Add the minced garlic and cook for another minute until fragrant.

4. Build the Creamy Fajita Sauce Sprinkle the rest of the fajita seasoning over the vegetables and stir to coat. Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom.

Now for the most important step: Turn the heat down to low. In a small bowl, whisk together the Greek yogurt and about ¼ cup of the reserved pasta water. This “tempers” the yogurt, preventing it from splitting when it hits the warm pan. Pour the yogurt mixture into the skillet and stir until you have a smooth, creamy fajita sauce.

5. Combine and Serve Return the cooked pasta and shrimp to the skillet. Squeeze in the fresh lime juice. Toss everything together until the pasta and shrimp are well-coated in the glorious sauce. If the sauce is too thick, add another splash of pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh cilantro. This dish truly shines when served hot from the pan, making it a fantastic one-pan dinner (minus the pasta pot!).

My Top Tips for Success

• Don’t Overcook the Shrimp: Shrimp cook in a flash. The moment they turn pink and curl into a “C” shape, they’re done. An overcooked “O” shaped shrimp will be tough.
• The Magic of Pasta Water: I can’t stress this enough. That starchy water is the key to a silky, restaurant-quality sauce without the fat. Always save more than you think you’ll need.
• Customize Your Veggies: Feel free to add mushrooms, zucchini, or a little corn to the mix. This recipe is very forgiving.
• Mind the Heat with Yogurt: Never add cold Greek yogurt directly to a piping hot pan. Always lower the heat and temper it with warm liquid first for a perfectly smooth sauce.

A Recipe Worth Keeping

This Skinny Shrimp Fajita Pasta has become a staple in my home, and I’m so excited to share it with you. It proves that you can have a quick, easy, and healthy meal that is bursting with flavor. It’s the kind of dish that brings everyone to the table and leaves them happy and satisfied. I hope you and your family love this recipe as much as mine does. Happy cooking!

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