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
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.