Skinny Fajita Shrimp Pasta

296.3 Calories per 1/4 of Recipe

This was a pretty good one- however it was a tad spicy for my liking. I think if I used a different enchilada sauce it would have been better. The hubs liked it though- he's more of a fan of the spicy than I am. It was really quick and would be good for leftovers for lunch/dinner. 

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4

Ingredients

2 cups whole wheat pasta
9 ounces raw shrimp
1 tablespoon butter
2 cloves garlic, minced
Mexican seasoning (I used about 3/4 tablespoon)
2 bell peppers, sliced thinly
1 onion, sliced thinly
2 ounces light cream cheese
6 ounces enchilada sauce (almost 3/4 cup)

Feta Cheese

Instructions

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

2. Place peppers and onions in a heavy duty skillet over medium-high heat. You want the roasted, fajita-looking charred outside. Stir every so often, letting them sit long enough to get browned.

3. Melt the butter in a large saucepan over high heat. Add garlic and shrimp; season with Mexican seasoning plus salt and pepper to taste. Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes. Stir in enchilada sauce . Add pasta and peppers; stir to combine.

4. With the pan over low heat, add the cream cheese and stir until melted. The pasta should be thick and creamy.

5. If desired, sprinkle a little Feta Cheese over pasta before serving

Nutritional Information

Calories: 296.3, Total Fat: 7.4g, Cholesterol: 140.3mg, Sodium: 450.1mg, Total Carbs: 31.3g, Dietary Fiber: 5.4g, Protein: 20.5g

Source:  http://pinchofyum.com/skinny-fajita-shrimp-pasta