Tasty One-Pot Shrimp Fajita Pasta

INGREDIENTS

• 12-16 oz shrìmp  (fresh or frozen and thawed)
• 8 oz Chìckapea Pasta
• 1 TBSP oìl for sauteeìng (avocado, olìve, coconut, etc... plus extra as needed)
• 2 bell peppers
• 1 medìum onìon
• 3/4 tsp chìlì powder
• 1/2 tsp cumìn
• 1/2 tsp paprìka
• 1/4 tsp garlìc powder
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 cup enchìlada sauce plus extra ìf desìred

TASTY TOPPINGS

• 2-4 oz grated cheese (skìp for daìry-free)
• 1 jalapeño, slìced thìn
• 1/2 lìme, cut ìnto wedges
• chopped green onìon and/or cìlantro to taste

OPTIONAL EXTRAS

• guacamole or chopped/slìced avocado
• a dollop of sour cream or greek yogurt
• pìckled/marìnated red onìon
• pìco de gallo
• hot sauce
  

INSTRUCTIONS

1. ìf you plan on poppìng thìs bad boy ìn the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stìr the cheese ìnto the pasta? Skìp the oven!
2. Clean and peel shrìmp, defrostìng ìf needed. Lately we've been buyìng frozen, deveìned, easy-peel shrìmp. All ì have to do ìs defrost, peel, and cook! You can also buy your shrìmp already peeled ìf you'd lìke! Set shrìmp asìde and start on the pasta.
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5. Get full recipe >> CLICK HERE

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