For the Homemade Fajita Seasoning: In a small bowl, mix together all of the fajita seasoning ingredients. Reserve half.
For the Pasta: In a medium bowl, add shrimp and half of the homemade fajita seasoning. Toss until the shrimp is coated.
Bring a large, high-sided pan or pot to medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil. Then, add shrimp, making sure they don’t overlap. Cook for about 2 minutes per side, until opaque and cooked through. Remove shrimp from pan and set aside.
Add 2 tablespoons of olive oil to the pan. Add peppers, onions and fajita seasoning; stir to combine. Sauté for about 5-8 minutes, stirring occasionally, until veggies are tender.
Add in the garlic, stir, and cook for one more minute. Remove veggie mixture from the pan and set aside.
Then, add in the broth and diced tomatoes. Bring to a boil. Once boiling, add the pasta, stir to make sure the pasta is covered by the liquid. Reduce the heat to medium-low, cover the pan and cook for 10 minutes or until pasta is al-dente.
In a small bowl, mix together the arrowroot starch/cornstarch and water to create a slurry. This is an optional step that will help thicken the sauce!
Add heavy cream and arrowroot starch slurry to the pan. Stir. Then, add back in the cooked shrimp and veggie mixture. Stir to incorporate. Continue to let it cook until everything is warm and the sauce has thickened slightly.
Garnish with chopped cilantro and freshly cracked pepper if desired.
