Shrimp Fajita Fettuccine Recipe 415 Recipes

SHRIMP FAJITA FETTUCCINE RECIPE - (4.1/5)

Shrimp Fajita Fettuccine Recipe - (4.1/5) image

Provided by rossboys

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced
1 onion, sliced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
12 ounces cooked fettucine
1 cup pepper jack, shredded

Steps:

Heat oil in a large pot over high heat. Cook the shrimp until pink, then remove from pan. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly. Add the cooked fettuccine and pepper jack cheese stirring until evenly combined and cheese is melted. Serve!

SHRIMP FETTUCINE

Shrimp Fettucine image

The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) fettuccine
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

SHEET PAN SHRIMP FAJITAS

Sheet Pan Shrimp Fajitas image

This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 bell peppers, assorted colors, stemmed, seeded and cut into strips
2 medium red onions, halved and sliced vertically
2 jalapeños, 1 sliced into matchsticks, 1 coarsely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons chili powder
3 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Half 28-ounce can whole peeled tomatoes
1/2 small yellow onion, coarsely chopped
4 tablespoons fresh lemon juice
1 cup packed cilantro leaves
1 pound frozen large tail-off, peeled and deveined raw shrimp, such as Good & Gather, thawed
Warm corn tortillas, for serving

Steps:

Preheat the oven to 450 degrees F.
On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.

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