How to make shrimp fajita fettuccine

Matt Jenner

Contributing Writer

Ready to spice up your dinner? This unique pasta dish is flavorful, zesty and full of great textures. This south-of-the-border recipe combines the flavors of Mexico with a hearty fettuccine base. Shrimp keeps the dish light, and fajita seasonings keep the dish bursting with flavor. The crunchy and colorful bell peppers add yet another level to this creative dish. Add additional fajita-type vegetables for even more color and flavor.

The recipe below may sound daunting, but nothing could be further from the truth. Impress friends by hosting a dinner party with this dish, or enjoy a quiet evening at home with your family. Make only how much you want to eat because shrimp is not known for its longevity in the refrigerator.

Cooktop Cove

Zesty Shrimp Fajita Fettuccine

4-6

15 mins

20 mins

35 mins

1 pound dried fettuccine noodles

1 pound shrimp, peeled and deveined

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced

1 yellow onion, sliced

2 cloves garlic, minced

1 tablespoon cumin

1 tablespoon chili powder

1 cup shredded pepper jack cheese

2 tablespoons olive oil

Kosher salt and fresh ground black pepper

2 sprigs green onion, diced

Bring 6 cups of salted water to a rolling boil.

Add dried fettuccine noodles and cook according to the packaging for "al dente," about 7 to 9 minutes. Drain pasta and set aside.

While the pasta is cooking, heat olive oil in large skillet over medium-high heat.

Add garlic to the skillet, and sauté in the oil until the garlic becomes lightly brown and fragrant, about 1 to 2 minutes.

Add sliced bell peppers, onions, cumin and chili powder. Mix together and cook until the vegetables are coated and begin to soften, about 5 to 7 minutes.

Season with salt and pepper to taste. Remove vegetables from heat and set aside.

In the same skillet, add the remaining tablespoon of oil. Add peeled shrimp to the skillet and sauté until the shrimp are pink on both sides. (Pro tip: Shrimp are easily overcooked; keep them juicy by cooking just 2 to 3 minutes on each side.)

Return the pot of cooked pasta to the stove, and turn on medium heat.

Add the vegetable mixture and the shrimp to the pasta. Mix and bring up to temperature.

When hot, add the shredded pepper jack cheese to the pasta. Stir until the cheese is completely melted.

Remove from heat and serve individually. Garnish with sliced green onions.

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