3bell peppersthinly sliced (I used a red, yellow, and green)
1poundsmall shrimppeeled and deveined
1package McCormick Fajita Recipe Mixdivided
1can14 ounce diced fire roasted tomatoes
1cupshredded cheddar cheese
chopped cilantro for garnishoptional
In a large pot cook pasta according to directions. Rinse and drain. Set aside.
In a large skillet add 1 Tbsp olive oil. Add peppers and onion and sauté until tender. Set aside on a plate. Add another 1 Tbsp olive oil and cook shrimp 2-3 minutes or until pink and edges are lightly brown. Add 1 Tablespoon Fajita Recipe Mix and sprinkle on top of shrimp. Set shrimp aside on plate.
Add fire roasted tomatoes, chicken broth, heavy cream, cream cheese, and remaining fajita seasoning packet to the skillet. Heat over medium high heat until cream cheese is melted and sauce has thickened about 3 minutes. Add cheddar cheese and continue to stir until melted.
Add pasta, peppers and shrimp back to the creamy sauce and toss until coated in the sauce and heated throughout. Serve immediately.