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1
Cook the pasta according to package instructions.
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2
Then drain it and set aside.
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3
Place peppers and onions in a heavy duty skillet over medium-high heat.
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4
You dont want to add too much oil or butter here (I didnt add any at all) because you want them roasted, fajita-looking and charred outside.
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5
Stir every so often, letting them cook long enough to get browned.
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6
When they are done to your liking remove them from the heat and set aside.
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7
Melt the butter in a large saucepan over high heat.
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8
Add garlic and shrimp and season with Mexican seasoning plus salt and pepper to taste.
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9
Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes.
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10
Add enchilada sauce and stir to remove the yummy browned bits from the bottom of the pan.
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11
Add pasta and peppers; stir to combine.
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12
With the pan over low heat, add the cream cheese and stir until melted.
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13
The pasta should be thick and creamy, but you can adjust it by adding more sauce or more cream cheese.
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14
Season with additional Mexican seasoning if desired.
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15
Notes: Ive used light sour cream in this instead of cream cheese, too.
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16
It tastes a little different but it works just fine.
