I turn to this one-pot pasta on busy weeknights when I’m craving something cozy with a little zest. It combines the smoky, savory flavors of classic fajitas with the comfort of a creamy pasta, and the fact that it comes together in a single skillet is a huge bonus for cleanup. This dish always feels like a complete, satisfying meal without a lot of fuss.
What makes this recipe so reliable is its straightforward technique and accessible ingredients. Everything cooks in a sequence in one pan, allowing the flavors to build beautifully. You get tender shrimp, crisp-tender vegetables, and pasta perfectly coated in a rich, seasoned cream sauce—all in about 30 minutes. It’s a fantastic way to get a balanced dinner on the table quickly.
Mastering One-Pot Cooking for Pasta Dishes
The key to a successful one-pot pasta is using the right pan and managing your liquid. I recommend a large, wide skillet with high sides. This shape provides enough surface area for the vegetables and shrimp to sauté without steaming, which develops better flavor. It also allows the pasta to cook in an even layer, ensuring it absorbs the broth and cream uniformly. As the pasta cooks, the starches it releases will naturally thicken the broth into a sauce. If your sauce seems too thick, you can add a splash more broth; if it’s too thin, let it simmer for an extra minute or two before adding the shrimp back in.
Choosing the Best Shrimp for Fajita Pasta
For a dish like this, large shrimp (about 21-25 count per pound) offer the best texture—they remain plump and juicy without getting lost among the pasta and peppers. While fresh shrimp is wonderful, high-quality frozen shrimp is often more practical and just as delicious. The most important step when using frozen shrimp is to thaw them completely and pat them very dry with a paper towel before cooking. Removing excess moisture is crucial for getting a nice, quick sear instead of just steaming them in the pan. This initial browning adds a layer of flavor that carries through the entire dish.
Enhancing Flavor with Seasoning
A good fajita seasoning is the heart of this recipe’s flavor, but don’t be afraid to adjust it to your preference. Store-bought blends are a great shortcut, but you can easily customize them. If you prefer a smokier profile, add a half-teaspoon of smoked paprika along with the fajita seasoning. For a bit more warmth without intense heat, a pinch of cumin or chili powder works well. Taste the sauce after adding the cream and seasoning, and adjust before you return the shrimp to the pan. This is your chance to make the final dish perfectly suited to your taste.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 454g (1 lb) large shrimp, peeled and deveined
- 300g (2) bell peppers, sliced (a mix of red and yellow is great)
- 150g (1) onion, sliced
- 10g (2) garlic cloves, minced
- 30g (2 tbsp) olive oil
- 340g (12 oz) penne pasta
- 720g (3 cups) chicken broth
- 240g (1 cup) heavy cream
- 14g (2 tbsp) fajita seasoning
- 15g (1/4 cup) fresh cilantro, chopped
- 70g (1) lime, cut into wedges for serving
Step-By-Step Instructions
- Sauté Vegetables
Heat 30g (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become aromatic. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
- Cook Shrimp
Add the shrimp to the skillet in a single layer. Cook for 3–4 minutes, turning once, until they are pink, opaque, and cooked through. Immediately remove the shrimp from the skillet and set them aside on a plate. This prevents them from overcooking and becoming tough.
- Simmer Pasta
Pour the 720g (3 cups) of chicken broth into the same skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan. Add the 340g (12 oz) of penne and stir. Reduce the heat to a steady simmer and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.
- Prepare Sauce
Once the pasta is cooked, reduce the heat to low. Pour in the 240g (1 cup) of heavy cream and sprinkle in the 14g (2 tbsp) of fajita seasoning. Stir continuously until the sauce is smooth, creamy, and evenly coats the pasta.
- Combine Ingredients
Return the cooked shrimp to the skillet. Stir everything together gently and let it heat through for 2–3 minutes, allowing the flavors to meld. The sauce should cling to the pasta and shrimp.
- Garnish and Serve
Remove the skillet from the heat. Garnish with 15g (1/4 cup) of fresh, chopped cilantro. Serve immediately with fresh lime wedges on the side for squeezing over each portion, which adds a bright, zesty finish.
If you enjoy this dish, try our Taco Stuffed Shells for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Dairy-Free: Swap the heavy cream with full-fat canned coconut milk for a rich, dairy-free sauce. The flavor will be slightly different but delicious.
- Spicier Kick: Sauté finely diced jalapeño along with the bell peppers and onions to add a noticeable level of heat.
- Add Veggies: Stir in a cup of sweet corn kernels (frozen works well) during the last 5 minutes of the pasta’s cooking time for extra texture.
- Gluten-Free: Use your favorite gluten-free penne or rotini. You may need to adjust the cooking time slightly based on the package directions.
- Smoky Flavor: Add 1/2 teaspoon of smoked paprika with the fajita seasoning to give the dish a deeper, smoky dimension.
Make-Ahead, Storage & Reheat
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add the pasta to a skillet over low heat with a splash of broth or water to loosen the sauce, stirring gently until warmed through. You can also reheat it in the microwave.
Nutrition
- Serving Size: Approximately 350g
- Calories: 580
- Protein: 35g
- Fat: 22g
- Carbohydrates: 66g
Estimates only.
FAQ
How can I make sure my pasta doesn't get mushy in this one-pot meal?
Stir occasionally as it cooks and test it a minute before the package says. The pasta keeps cooking in the hot sauce, so pulling it al dente ensures a great final texture.
My sauce is too thin at the end of cooking. What should I do?
Let it rest off the heat for a few minutes. The pasta starches will continue to thicken the sauce as it cools slightly, creating a richer, clingy consistency.
What is the best way to prevent the pasta from clumping at the start?
Stir it frequently for the first two minutes of cooking. This initial agitation prevents the pasta from sticking together before it has absorbed enough liquid to separate.
Why did my sauce seem to break or look oily instead of staying creamy?
This can happen if the heat is too high when you add the cream. Lower the heat before stirring in dairy to prevent it from separating, which ensures a smooth emulsion.
Can I easily double this recipe for a larger crowd in the same pot?
Doubling works best if your pot is wide enough to allow for even cooking. A wider pot ensures the pasta cooks in a single layer and doesn't steam, which can make it gummy.
What’s the best method for reheating this dish without it drying out?
Gently warm it in a skillet over low heat with a splash of broth or water. This rehydrates the sauce slowly, helping it return to its original creamy texture.
How can I adapt this recipe to be a satisfying vegetarian meal?
Omit the shrimp and use vegetable broth. For a protein boost, add a can of rinsed black beans or chickpeas during the last few minutes of cooking so they warm through.
My gluten-free pasta often gets gummy. Is there a way to prevent this?
Gluten-free pasta can release more starch. Be sure not to overcook it, and consider using slightly less liquid to start, adding more only if the pot looks too dry.
Does this creamy pasta dish freeze well for make-ahead meal prep?
I don't recommend freezing this dish. Dairy-based sauces can separate and become grainy when thawed, and the pasta will lose its firm texture, becoming quite soft.
Equipment
- 1 Large 12-inch skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Spoon or spatula
- 1 Plate
- 1 Measuring cups and spoons
Ingredients
- 454 g (1 lb) Large shrimp peeled and deveined
- 300 g (2) Bell peppers sliced, mix of red and yellow
- 150 g (1) Onion sliced
- 10 g (2 cloves) Garlic minced
- 30 g (2 tbsp) Olive oil
- 340 g (12 oz) Penne pasta
- 720 g (3 cups) Chicken broth
- 240 g (1 cup) Heavy cream
- 14 g (2 tbsp) Fajita seasoning
- 15 g (1/4 cup) Fresh cilantro chopped
- 70 g (1) Lime cut into wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat and sauté sliced onion and bell peppers for 5 to 7 minutes until softened and aromatic, then add minced garlic and cook 1 more minute.
- Add shrimp in a single layer to the skillet and cook 3 to 4 minutes, turning once, until pink and opaque; remove shrimp and set aside.
- Pour chicken broth into the skillet and bring to a boil, scraping browned bits; add penne pasta, reduce heat to simmer, and cook 10 to 12 minutes until pasta is al dente and liquid mostly absorbed.
- Lower heat, stir in heavy cream and fajita seasoning, and cook until sauce is smooth and creamy.
- Return shrimp to skillet, stir gently, and heat through for 2 to 3 minutes for flavors to meld.
- Remove from heat, garnish with chopped cilantro, and serve immediately with lime wedges.
