Shrimp Fajita Pasta
- 16 ounces linguine
- 2 tablespoons olive oil, divided
- 1½ pounds shrimp, peeled and deveined
- 1 yellow onion, cut into ½-inch slices
- 3 garlic cloves, minced
- 1 red bell pepper, cut into ½-inch slices
- 1 green bell pepper, cut into ½-inch slices
- 1 yellow bell pepper, cut into ½-inch slices
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup unsalted butter, cut into 8 pieces
- ¼ cup all-purpose flour
- 4 cups room temperature whole milk
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh parsley leaves
- Bring a large pot of salted water to a boil. Cook linguine in boiling water until al dente, 9 to 13 minutes; drain.
- While the pasta boils, warm 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Cook shrimp in hot oil until it turns opaque and pink, about 4 minutes; transfer to a plate.
- Return the pot to medium heat and warm the remaining olive oil. Sauté the onion and garlic in hot oil until slightly translucent, 2 to 3 minutes.
- Add the red, green and yellow bell pepper and saute until soft, 2 to 3 more minutes. Season the vegetable mixture with the chili powder, cayenne pepper, cumin, paprika, salt, and black pepper; stir.
- Remove the pot from heat. Return shrimp to pot and stir with the vegetables; transfer to a bowl.
- Melt the butter in the pot over medium heat. Stir flour into the butter 1 tablespoon at a time, until you get a pale-brown roux. Slowly whisk the milk with the roux over the course of 2 to 3 minutes. Add the cheese, continuing to whisk until fully melted into a thick and creamy sauce, 2 to 3 minutes.
- Stir the vegetable and shrimp mixture and cooked linguine with the sauce to coat; garnish with parsley to serve.
When making the roux, watch the butter and flour carefully until it reaches a golden brown hue. As you add the milk, the roux will absorb the liquid quickly. That's ok! As you slowly whisk and stir in the remaining milk, it will start to form a beautiful sauce!
What others are saying
Tarragon Boi says:
This was so good! Really creamy, spicy and delicious. I never thought of putting fajita flavors in anything other than fajitas. I'm going to try this again, with chicken!
Tal Levitas says:
This pasta is a little heavy, but boy is it delicious. I've made it twice, but the second time I didn't cook the pasta in milk and a used cotija cheese as a topping. The second time I made this I finished the fajitas with an ounce of silver tequila (until it burned off) and topped that mixture with a third of a cup of pasta water and the reserved juices from the shrimp that I'd previously cooked. It was a much lighter version of this recipe and still tasted great. That said, nothing beats the creamy cheesiness of this recipe as written.
Marlea Kent says:
I made this and found it very easy and a fun different take on fajitas! I think it would be very yummy with shredded chicken!
Darla Stokes says:
I reduced the spices a little because the only Monterey Jack cheese I could find was pepper jack. I shouldn't have worried. This was delicious, but way more than 4 servings.
Celia Velez says:
Hi I did it and was very interesting the flavor I get, Actually i put a little lemon juice on it and my family love it Thank you.