Cook the pasta shells in a large pot according to package directions. Rinse, drain, and set the cooked pasta aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and sliced onion and cook, stirring occasionally, until the vegetables are tender, about 5–7 minutes. Remove the vegetables from the skillet and set them aside on a plate.

Add the remaining 1 tablespoon olive oil to the same skillet and heat over medium-high. Add the shrimp in a single layer and cook until pink and just cooked through, about 2–3 minutes. Sprinkle 1 tablespoon of the McCormick Fajita Recipe Mix over the shrimp, toss briefly to coat, then remove the shrimp from the skillet and set aside.

To the skillet, add the diced fire-roasted tomatoes, chicken broth, heavy cream, softened cream cheese, and the remaining fajita seasoning from the packet. Stir to combine and cook over medium-high heat until the cream cheese has melted and the sauce has thickened, about 3 minutes.

Stir the shredded cheddar cheese into the sauce until fully melted and smooth.

Return the cooked pasta, sautéed peppers and onion, and cooked shrimp to the skillet. Toss gently until everything is evenly coated in the creamy sauce and heated through, about 1–2 minutes.

Serve immediately, garnished with chopped cilantro.