Start by boiling a large pot of salted water. Add the 16 ounces of pasta shells and cook according to package instructions until they reach al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and bell peppers, sautéing until they are tender and slightly caramelized, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and half of the McCormick Fajita Recipe Mix, cooking until the shrimp turn pink and opaque, about 3-4 minutes. Be careful not to overcook them!
Return the sautéed vegetables to the skillet with the shrimp. Add the can of diced fire-roasted tomatoes, chicken broth, heavy cream, softened cream cheese, and the rest of the fajita mix. Stir everything together, allowing the cream cheese to melt and the sauce to thicken, about 5 minutes.
Add the drained pasta shells to the skillet and toss to combine. Stir in the shredded cheddar cheese until melted and evenly distributed.
Spoon the creamy shrimp fajita pasta into bowls and garnish with chopped cilantro. Enjoy your meal while it’s hot and creamy!
