Skinny Fajita Shrimp Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed shrimp and fajita vegetables tossed with penne in a light cream sauce and enchilada sauce. Fresh and bright with a hint of spice—a lighter take on Mexican-inspired pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 513mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 601mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.