Shrimp Fajita Pasta

Living in Los Angeles you are introduced to the myriad of Mexican recipes. And my favorite of them all where the dishes which had a ton of sauce in them. And the next favorite were fajitas.  The dish I made today is with Pasta and it us super saucy and delicious

Shrimp Fajita Pasta (Pasta in enchilada sauce with Shrimp)

Shells with Shrimp Fajita

Ingredients:

1. 16 oz frozen shrimp thawed, peeled and deviened
2. 1/2 can black beans
3. 2 cups small pasta like small shells or dittalini
4. 2 tablespoons oil divided
5. 1 bell peppers chopped into 1 inch cubes
6. 1 medium onion chopped fine
7. 1/2 teaspoon each of cumin, , garlic powder, black pepper, salt, chilli powder, coriander powder, Finely chopped garlic
8. 1 cup enchilada sauce, plus extra if desired

Cook pasta according to the package directions.

Sprinkle the shrimp with salt and chilli powder and set aside for 10-15 minutes.

Heat a pan and add 1 tablespoon oil. Fry the shrimp and cook until the shrimp curl up and cook through. About 5 minutes. Drain and set aside

In the same pan add the remaining oil and fry the onions and bell pepper until they start changing color. Add garlic and fry for a minute. Add black beans and enchilada sauce and everything else and mix well. Add cooked pasta and lower the heat and simmer covered for 5 minutes. Add shrimp and mix well. Top with cheese and serve

Shrimp Fajita

When you order Fajitas in a restaurant we get whatever meat we ordered plus onions and bell pepper. But when we go and order Shrimp Fajita at Port o' Cal we get Potatoes and tomatoes along with onions and bell pepper and it is served with a loaf of garlic bread. And this is what I made for Lunch today. Special Sunday Lunch Served Sir!!!


Shrimp Fajita (Stir fried shrimp with veggies)

Shrimp Fajita

Shrimp Fajita

Ingredients:

1. 1 lb shelled and deveined shrimp
2. 4 medium or 3 large potatoes boiled and peeled
3. 1 medium green bell pepper cut into strips
4. 1 medium large white onion sliced
5. 1 tablespoon each of butter, canola oil
6. 3 medium roma tomatoes cut into 8 slices
7. 1 chicken bouillon mixed  in a cup of water
8. 1 teaspoon each of corn starch, garlic powder, onion owder
9. 1/2 teaspoon each of paprika, fresh ground black pepper

Mix the corn starch into the water with chicken bouillon

In a wide pan heat the oil and butter and fry the onions and green pepper for 5 minutes. Drain and set aside. Add shrimp to the pan and fry for 5 minutes. Add the tomatoes and quartered boiled potatoes. Add the onions and bell pepper back to the pot. Add the corn starch water and stir to combine. Reduce heat and simmer covered for 5 minutes. Stir again and simmer for 5 more minutes. Garnish with cilantro and serve with garlic bread and lemon wedges