Spicy Parmesan Shrimp Skillet.
It’s Monday, so you’re probably thinking about eating something very rabbit-esque, like lettuce or carrots or maybe even some slightly seasoned baked salmon. No beer, no wine, nothing with flavor and certainly nothing with cheese. Because it’s Monday. And if you can’t get your health together on Monday? Well, it might not ever happen. Like never. Right?
Oh and to complicate matters even more, you ate like 16 bajillion calories yesterday including 34 scoops of [insert extremely decadent name here] dip. And then you came home and polished off an entire box of Trader Joe’s ice cream bon bons.
Oh wait. That was me. I got us confused for a second. My apologies. [P.S. they’re really good and you should buy ten boxes next time you’re there.]
Back to dinner. You want to “start the week off right!” so you’re planning a lovely feast of romaine and possibly some tuna from a pouch of and then some sort of vegetable that you bought even though it’s highly out of season, cost you $3 and is already a mushed and molded mess. But it’s a vegetable. And it’s Monday. So you’ll eat it. And starve.
Hi, it’s me. I’m inside your mind!
But that’s boring. Because I said so. And I don’t believe in such torturous practices because, well… you’re awesome. I like you. And you’re deserving of something delicious.
This shrimp doesn’t seem like much, but would you look at it?! Super simple and piled with tons upon tons of flavor.
I think you’ll like it. Make Monday happy.
Spicy Parmesan Shrimp Skillet
serves 2-4
1 pound raw peeled and deveined shrimp
1/3 cup olive oil
1/4 cup parmesan cheese
4 garlic cloves, minced
2 teaspoons brown sugar
2 teaspoons soy sauce
1/2 teaspoon red pepper flakes
2 cups uncooked whole wheat penne
In a bowl, whisk olive oil, parmesan, brown sugar, soy sauce, garlic and red pepper flakes together. Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat. Place in the fridge to marinate for 30 minutes… or 2-4 hours… or overnight if desired!
When ready to eat, bring water to boil in a large pot and cook penne according to directions. While pasta is cooking, heat a large skillet over medium-high heat. Add shrimp and marinade (just dump the entire contents of the bag into the skillet), then cook shrimp until pink – about 2 minutes per side. Be careful not to overcook! As soon as shrimp is finished, add penne into the skillet and toss to coat completely. Top with additional parmesan cheese and sliced green onions, then serve.
And you can, uh… toss some vegetables or something in there too if you want. As usual… if you’re into that baloney.
202 Comments on “Spicy Parmesan Shrimp Skillet.”
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I tried this recipe. My boyfriend and I didn’t like the sweetness. Usually when I want pasta the last thing I want is it to be sweet.
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Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.
This was beyond fantastic. I made the marinade a tad less sweet (only because I knew I’d be having ice cream after) and this is one of my new favorite dishes.
This is one of my go-to shrimp pasta recipes, my husband & I love it, both sweet & spicy, I do like it better with linguine noodles rather than the penne though.
Thisshould be yumm for sure <3
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Yummy. An oldie but a goodie for sure! I have been craving this for awhile, but I haven’t made it because I am trying to eat less pasta (because I have zero self-control with it!). Made it today with zoodles (just tossed them in with the finished sauce), and it was so yummy! I got the husband & kids to willingly eat veggies, so that’s a win, too.
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It sounds like a delicious dish. I was going to put it in my Pinterest file, but there’s no way to do that. Your Pinterest button just goes to your website’s page.
I haven’t made this in years but it’s just as good as I remember! I subbed out the soy sauce for coconut aminos and skipped the sugar since it’s sweeter and it was still SO FREAKING GOOD!
This was yummy however the recipe that I had was from 2014 so I googled and saw some updates the best suggestion was using linguini and I still went with the arugula Prather than scallions. All in all it was yummy glad I found this in my stash.
BTW I looked for this on Pinterest but did not see so you may want to consider or perhaps I missed.