Tasty Shirmp Fajita Pasta

Paul's weekly asking for "fajita things" substance I'm unshoed my grocery cart with spirited gong peppers, jalapeños, onion, herb, and limes, nonnegative all the fixings for an heroic incurvation of guacamole to go with it. I would possess actually photographed this toothsomeness with a big ole mountain of guac but my 4 period old has prefab it her life's end to acquaint all aged avocados to her confronting the second I create them base.

I don't poverty to pay too untold second waxing genre near this pasta though because I Essential you to get in the kitchen and variety it. Who needs a tortilla when you possess this skillet of awesomeness on the tableland? Not us! Let's get our fajita on, yo!

INGREDIENTS

• 12-16 oz shrimp (fresh or frozen and thawed)
• 8 oz Chickapea Pasta
• 1 TBSP oil for sauteeing (avocado, olive, coconut, etc...) plus extra as needed
• 2 bell peppers, any color
• 1 medium onion
• 3/4 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 cup enchilada sauce, plus extra if desired
• 2-4 oz grated cheese (skip for dairy-free)
• 1 jalapeño, sliced thin
• 1/2 lime, cut into wedges
• chopped green onion and/or cilantro, to taste
• guacamole or chopped/sliced avocado
• a dollop of sour cream or greek yogurt
• pickled/marinated red onion
• pico de gallo
• hot sauce

INSTRUCTIONS

1. If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip the oven!
2. Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like! Set shrimp aside and start on the pasta.
3. Cook pasta, uncovered in a large pot of boiling water. Season with a pinch of salt and cook for 6-8 minutes or until desired tenderness is reached. Rinse in a colander with cold water. Drain and set aside
4. While your pasta boils, slice your bell pepper and chop your onion. Bring a large high-sided pan or skillet to medium-high heat with 1 TBSP of oil. Sauté onion and peppers until edges are browned and softened. Reduce heat to medium.
5. Pat shrimp dry and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well to coat both sides.
6. Move veggies to the side, add a bit more oil, as needed, and add your shrimp to the pan. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Add your cooked, drained pasta and enchilada sauce. Gently fold everything together. If you'd like, feel free to use additional sauce! Sometimes I go light and other times I'll make it extra saucy!
7. Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for a few minutes until hot and melty!
8. Now pile on the toppings! I added lime wedges (I love to squeeze a little lime juice into the dish before diving in) along with cilantro and fresh jalapeños. It's also kiiiind of amazing with a dollop of sour cream and some salsa!

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