Hey there, my friend 👋. If you love shrimp fajitas and pasta, you’re in for a treat. This Skinny Shrimp Fajita Pasta gives you all the bold flavors without the extra calories. I use Greek yogurt instead of heavy cream to keep it light, and let me tell you, it makes the sauce super creamy without weighing you down.
And the best part? It’s a one-pan meal. So, you won’t have to spend all night cleaning up. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $12, depending on your location
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Calories per serving: 350
- Cook method: Stovetop
- Season: All seasons
- Courses: Main Course
- Cuisine: Mexican-inspired
- Diets: LowCalorieDiet
How to Make Skinny Shrimp Fajita Pasta
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz whole wheat pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1/2 cup Greek yogurt
- 1/2 cup low-sodium chicken broth
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Whole wheat pasta | Regular pasta or gluten-free pasta |
| Shrimp | Chicken breast or tofu |
| Greek yogurt | Low-fat sour cream |
| Olive oil | Avocado oil |
| Chicken broth | Vegetable broth or water |
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a bowl, season the shrimp with chili powder, cumin, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from the pan and set aside.
- In the same skillet, add the bell peppers, red onion, and garlic. Sauté for about 5 minutes until the vegetables are slightly softened.
- Pour in the chicken broth and stir to deglaze the pan, scraping up any bits stuck to the bottom.
- Reduce the heat to low and stir in the Greek yogurt until smooth.
- Add the cooked pasta to the skillet and toss everything together.
- Squeeze in the lime juice and return the shrimp to the pan. Stir well to coat everything in the sauce.
- Sprinkle fresh cilantro on top and serve warm.
Helpful Tips
- Don’t overcook the shrimp – they cook fast and can get rubbery if left too long.
- Use fresh lime juice for the best flavor. Bottled lime juice doesn’t taste the same.
- If your sauce looks too thick, add a splash of pasta water to loosen it up.
- For extra spice, add red pepper flakes or a dash of hot sauce.
- Make it dairy-free by using coconut yogurt instead of Greek yogurt.
What to Serve with Skinny Shrimp Fajita Pasta
This dish is a full meal on its own, but if you want a little extra, you can serve it with:
- A fresh avocado salad
- Garlic bread (if you’re not watching carbs)
- Roasted veggies on the side
How Do You Serve the Recipe?
I like to serve this pasta straight from the pan while it’s hot. A shallow bowl works best because it holds the sauce well. If you want to get fancy, sprinkle some extra cilantro and a few lime wedges on top.
Where Do You Serve This Recipe the Most?
This pasta is great for weeknight dinners because it’s quick and easy. It’s also good for meal prep since it reheats well. If you’re hosting a casual dinner party, this is a good one to impress guests without too much effort.
Storage
Short-Term Storage (Room Temperature)
- This dish is best eaten fresh, but if needed, keep it covered at room temperature for up to 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over low heat with a splash of broth to loosen the sauce.
Freezing
- I don’t recommend freezing this dish because the yogurt sauce may separate and become grainy.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them first. Place them in a bowl of cold water for about 10 minutes, then pat dry before seasoning.
Can I make this ahead of time?
You can cook everything ahead of time and store the shrimp separately to prevent overcooking. Just reheat everything together when ready to eat.
What if I don’t like spicy food?
You can reduce or skip the chili powder and smoked paprika. The dish will still be flavorful without the heat.
Can I add more vegetables?
Absolutely! Mushrooms, zucchini, or cherry tomatoes would go great in this dish.
How do I make this dish low-carb?
Swap the pasta for zucchini noodles or spaghetti squash to make it low-carb.