Spicy Parmesan Shrimp Pasta

So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

I’ve been somewhat obsessed with skillet dishes. It takes minutes to put together and Jason and I get a kick out of eating it right out of the pan. Hey, we don’t even have a dining table so you could imagine us just shoving our heads together into a skillet on our coffee table. And that’s exactly what happened with this shrimp pasta.

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

This shrimp pasta comes together so easily with just a handful of pantry ingredients. Just be sure to prepare yourself for a 30 minute marinade. You can even make the marinade the night before so it’s ready to use for dinnertime. Once that’s ready, throw everything into a skillet, add your cooked pasta and that’s it. Done and done. Easy enough, right?

Spicy Parmesan Shrimp Pasta - So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

But don’t be fooled by the ease of this recipe. It’s incredibly flavorful and wonderfully spicy. If you’re not a fan of the heat, just cut down on the red pepper flakes. A little bit goes a long way.

Spicy Parmesan Shrimp Pasta

Prep Time 45 minutes

Cook Time 5 minutes

Total Time 50 minutes

Yield 4 servings

Spicy Parmesan Shrimp Pasta

So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!


  • 1/3 cup olive oil
  • 1/4 cup Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces penne
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced


  • In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  • In large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately, garnished with Parmesan and green onions, if desired.


Adapted from How Sweet It Is



  1. says

    I’m watching Top Chef right now where I just saw the most amazing pasta, and now I’m seeing this pasta heaven. I’m half tempted to get out of bed and whip up a batch of this right now, but I’ll settle for drooling onto my keyboard. :) Looks so delicious.

  2. says

    I have a wicked shrimp allergy and could never ever eat this but I bet it’s awesome! And I can totally see you two eating out of the skillet. And I just realized, you don’t even need to ‘stage’ it with bowls this way…the all-around perfect recipe!

    • Brenna says

      Hey Averie: I don’t have a shrimp allergy, but I did have a whole freezer full of halibut tails in the freezer that I needed to use and thought this recipe would be a slam dunk, and it was! If you’d like to keep the seafood flavor without the shellfish, I think any firm white fish cut into small (shrimp-sized) pieces would work for you. Our dinner last night was delish and super easy to throw together! Thanks, Chung-Ah ~ I’m really digging your recipes!

  3. Sonya says

    Do you think this would taste OK if I left out the red pepper flakes? I can really handle spicy but this looks delicious! Thanks!

  4. Bryn says

    This looks so good. Did you use the canned cheese or freshly grated? I always assume fresh…but in the pic it looked a little more like the canned. I have both so just wanted to double check. Thanks! Can’t wait to make it.

  5. says

    Found your blog through The Law’s Student’s Wife Twitter page! So excited to follow you and see what you come up with. It seems like a bunch of us were craving some spicy pasta because my most recent post was Cajun Chicken Alfredo! I’ve also seen a bunch of other people make spicy pastas recently as well. Yours look fantastic, totally bookmarking and trying! #greatmindsthinkalike

    Happy Blogging!
    Happy Valley Chow

  6. says

    Omg this looks so good!! I love that the shrimp is tossed in that delicious coating for a more ‘soaked in’ flavor. This is absolutely perfect for any weeknight! I must add this to my list soon..I’m always feeling like I’m out of dinner ideas!

  7. says

    Skillet dishes are life-savers, and this one looks amazing, Chung-Ah! I don’t make shrimp dishes often enough and I’m not sure why…my whole family loves it. This would even be a great dinner for Valentine’s Day…nobody has to know how quick and easy it was! šŸ˜‰

    • Chung-Ah says

      Since it’s such a small amount, I’m sure it’ll be fine if you omit. I do suggest adding enough salt to taste to make up for the omission.

    • Amanda f says

      Have you tired coconut aminos? I can’t do soy or gluten so I use coconut aminos instead of soy sauce, works great!

  8. says

    I would never have thought of combining soy sauce and parmesan, but thinking about it they are both tangy flavours so I can see how it would work. I might try it with chicken (hubby can’t eat prawns :-(

  9. Ruthie says

    Another keeper – it tasted wonderful, was easy to make and who doesn’t love a one skillet meal… was eating Spicy Cinnamon Sugar Candied Nuts while marinating the shrimp… thanks for all the yummy food combinations. :)

    • Chung-Ah says

      I’m sure you’ve made this already but I just wantd to let you know that honey would work as a great substitute. Hope that helps!

  10. Jessica B says

    I started making this about a year ago after discovering it on Pinterest…I make it about every other week…my husband and I LOVE it!!!

  11. Mike Masterson says

    I made this last night – deelish, but I actually think the pasta was not needed. Shrimp would be great on its own or maybe on a bed of rice. Thanks for a great recipe!

  12. K says

    I just made this for me and boyfriend for Valentine’s Day. It was DELICIOUS! Thanks for the recipe
    The mix of brown sugar, soy sauce, and garlic seemed weird to me at first but it all worked really well.

  13. Marra Kelly says

    Made this for dinner tonight and it was a huge hit. It was so easy, but brest flavor. Just enough heat for our tastes. This will definately go in the rotation. Thanks for sharing.

  14. says

    Made it without the brown sugar, and used a tiny bit of cayenne instead of the hot pepper flakes – everyone gobbled it up (including the kids)! Thanks for the super-easy recipe that everyone loves to eat!

  15. Cheryl says

    I will probably use paprika instead of red pepper flakes. My husband is NOT a fan of any kind of spicy food. I am a huge fan of it… makes me sad. :(

  16. says

    Made this last night and my boyfriend and I both loved it! Sweet with a little kick, and super easy as well. I put the marinade together before I left for work in the morning and I was a little worried because it was so thick, but once warmed up it thinned out into a delicious sauce! I’ll definitely be making this again!

  17. savanna says

    I never really comment on blogs or recipes, but I felt like I needed to because I made this tonight with both shrimp and chicken and at first my husband said it was ok, but within 10 minutes he ate all of it and then said I should make it every single night. I’d say that’s a success! Super easy too! Thanks!

  18. Patricia Westerman says

    Can you substitute a different kind of pasta for the Penne -I have fettuccine and Rotini on hand. If not, I’ll take a trip to the store today

  19. Kimberly says

    So.. I think this is only the second thing I’ve made from your posts, but OH GOODNESS! So much love for your recipes! I made this tonight and even the husband loved it! And he likes nothing more than Ramen noodles and Dr. Pepper! No veggies, nothing too spicy, nothing too sweet! Even though I opted to add a little extra pepper flakes (because I LOVE spicy) he said “this is good” so that’s a win in my book! The hardest part about this recipe is remembering to marinade it! Seriously! This one is already printed and going in my recipe book. Thanks again!

  20. Brenda says

    What kind of cheese could I use instead of parmasen,,, I am a lover of it but no one else in my home is,,,, I bet u need it for all that flavour right?

      • brenda says

        Thanks anyways,, I kinda figured,, definately gonna make this anyway,,, sounds so good,,, if they dont know the parmasen is in there,,, it just might be a real hit

  21. Brandi says

    Sorry if someone else has already asked this, but could I use defrosted precooked shrimp or is uncooked shrimp essential?

  22. Lakawishwa Oates says

    This was really good. The only thing I did different was add sausage. Really tasty Without a heavy sauce.

  23. Lakawishwa Oates says

    Oops I changed two things. The other is I used Agave BUT that was because I didn’t have brown sugar and didn’t feel like going back to the store. I also wanted to say to be so good it was very simple, and didn’t take a whole bunch of time.

  24. Azula says

    This is so delicious!!! It’s not too spicy and not too oily. Marinated it for an hour. The first bite I was like “WOW”. I had to tell myself to stop eatting and leave some for my husband. (Haha) I used fettuccine instead of penne because that’s all I have in the pantry. I’m so happy I found this recipe. Thank you so much!!

  25. Paul says

    Leave out the red pepper and add a couple of drops of Scorned Woman! “Hell hath no furry from a woman scorned.”


  26. robin says

    Making this for the second time! Funny story, the first time I didn’t read the recipe properly. I used a pound of pasta instead of the half pound that you clearly stated. LOL… It was still good, but tonight it will be Great because I am doubling the recipe ( two pounds of shrimp mixture and one pound of pasta….. Mmmmm I can’t wait.

  27. Jeff says

    Just made this tonight. Fantastic!! I also added asparagus in the skillet for some veggies. Made a double batch too, but I ran out of olive oil. So I did half olive oil and half coconut oil. It was incredible.

  28. Lauren says

    I made this for my family tonight and it was quite delicious!!! I won’t lie I wasn’t sure if there would be enough sauce but it turned out perfectly! Great, flavorful, easy dish!

  29. Holly Morford says

    Made this for dinner tonight. Loved it!! I did add a little more spices. Entire family ate it!

  30. sarah james says

    Just made this and am eating it now. It is incredibly delicious!!! I added fresh asparagus, mushrooms, and a spash of white wine. To die for!! Thanks sooo much for this new favorite recipe!! šŸ˜€

  31. says

    Wow! This was AWESOME!! I added more red pepper (we like it spicy!) and sliced portabella mushrooms saute was out of green onions so skipped those…also used whole grain linguine, so yummy!!! Seriously Fabulous! I only marinated 30 minutes and I can’t imagine it getting better but will give it a go for a few hours next time! Damn delicious for sure! Thanks!

  32. Kristen says

    Does the final product turn out dry? Would it be ok to substitute some of the olive oil with a white wine?

    • Chung-Ah says

      No, I did not find the final product to be dry. And you can certainly substitute white wine but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients list out to obtain the best results possible.

  33. Miggy says

    Made this for dinner and it’s ABSOLUTELY DELICIOUS! I used cayenne pepper instead of chili flakes for extra kick. I was wondering if I can use a different cheese, let’s say pecorino (since it’s also a hard cheese like parmigiano), for this recipe. Thanks! :)

  34. Sheila says

    Found your recipe tonight on Pinterest and on a whim made it since I had all the ingredients already. This was so delicious and my dad, stepmom and I had extra helpings. I loved all the flavors together and how easy it was. The only thing I did different was made 1.5 of the sauce instead of doubling it but wanted it saucy and I added Roma tomatoes to the pan while the shrimp and sauce were cooking. I definitely would make this again for guests. Thanks!!

  35. cassandra says

    Hi there. Making this tonight for my crew at the firehouse. We have 7 guys, should I just double the recipe? Thanks.

    • Chungah says

      It really depends on what you are serving this with, and if they eat more than the average person. You can always triple the recipe to play it on the safe side.

  36. says

    This dish has so much flavor and is now one of my favorites! I will definitely be making this again and again. Thank you for the wonderful recipe!

  37. Megan says

    Wow! This was fantastic. I’ve always been a huge pasta lover and eat it almost everyday. This was something completely new for me. It reminds me of a scampi but NO butter and no wine. Delicious light, spicy (but not too spicy, I am very sensitive to it) and absolutely fantastic. I always get nervous when i make something new just in case I don’t like it and have to watch my boyfriend choke it down. But i LOVED it and so did he! Will be in my monthly rotation! You’re the best!

  38. Reki says

    Made yesterday for my kids, who’ve been begging all week for shrimp. Added 1 heaping (kitchen tsp) of pineapple jam to the marinade also. Threw in some steamed broccoli. Used my ‘what have I already cooked, aliquoted and frozen’ in the freezer Angel hair pasta.

    I didn’t get to eat any of it.I saw plates being licked. I was accosted for not having made more. I was begged to make more right that second. I take that to mean it was awesome.

    Kudos. Shared recipe with my good friend who claims she can’t cook and that her relatives run screaming if she tries. If she makes this, it will become another in her roster of things that I insist she CAN TOO cook! Cos this is pretty much kitchen disaster-proof!

  39. Savi says

    My 7 years old daughter absolutely loves this pasta. I did few changes, I used whole wheat penne and no pepper flakes as we don’t like the heat in any food. It was so good which I only few bites as she wanted it for lunch dinner and breakfast. One happy kid. Thank you for sharing the recipes.

    • Chungah says

      You can certainly substitute teriyaki sauce but I worry that it may add a little bit of unwanted sweetness to the dish.

    • Chungah says

      You can certainly substitute cheddar but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  40. Victoria says

    So delicious! I used trader joes frozen shrimps, didn’t marinate, let them sit on low flame then added the sauce. Wowey. So delicious. Also used brown rice long pasta, parsley and chili powder. Will be on my weekly menu and I’m going to look through your other recipes!

  41. Linda says

    Great flavor except parm cheese melted into big globs in the pan. Recipe is a keeper but will hold out parm and use as a garnish. Thanks.

  42. Nixxs says

    OMGEEEE! This came out amazingly yummy! I had 3 substitutions, first only had white sugar on hand, did not have soy sauce I used A1 sauce (I saw that one person used a steak sauce so I just figured it would work) and lastly I did not have pepper flakes so I used hot sauce (like authentic Mexican hotsuace)…. well when I went to taste it the hot sauce had made it a little to spicy but I added a bit more sugar and it was perfecto!

  43. vivian apeles says

    Made this twice. The second one tasted a lot better- adjusted the amount of Parmesan cheese.My children love it. Will try your other recipes.

  44. Marla says

    Wonderful recipe!!! I just made this for dinner and loved it! It was so easy and so quick. I will be making this again…soon!

  45. Laura says

    This is such a good recipe I’m new to the site and this is the first recipe I tried! I usually make very basic healthy pastas and salads so my husband couldn’t believe I made this and it wasn’t premade! ha!!! absolutely delicious and male approved (he’s a big meat fan so it’s hard to get him into healthier options!)!! Trying your honey salmon in foil tonight! Thanks for a great recipe!

    • Chungah says

      Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

      However, I have recently teamed up with registered dietician, Jessica Penner from Smart Nutrition. She will be providing important nutritional information for select recipes.

  46. Anna says

    This recipe was delicious !!! My husband and I just had it for dinner and he couldn’t compliment me enough on it. We really loved it. Great combination of ingredients. We loved the chili flakes as they added nice heat.

  47. Leslie says

    I made this tonight for dinner and it was awesome! I modified a little though. I used the tricolor penne pasta and i also cooked a red bell pepper in with shrimp and I used extra small shrimp with the tail off. It was fabulous! Definitely making this again =) Thank you for your recipe! Can’t wait to try the others!

  48. taylor says

    Made this for my husband. Made shrimp for him and did a separate chicken for me (I’m not big on seafood). It was Delicious. He loved it told.me I can add it to the list of recipes he likes. (I’m a new cook learning) and my chicken was also soo delicious. I cut it in real small pieces and followed the recipe. Did add more parmesan cheese. We love our cheese.lol

  49. Maria C. says

    I found this recipe on Pinterest and I love it! It tastes amazing and I’ve cooking it almost every week! Many thanks!

  50. says

    I LOVE to cook! I’m always looking for the next best recipe. I must say, this is the BEST recipe I have come across in the last year. I sauteed a medium sweet onion and entire container mushrooms in olive oil before adding the shrimp. We were so hungry that I only marinated for 40 minutes. I added extra red pepper for extra heat. My only suggestion would be to double the recipe. We ate it all, so no leftovers! :( This recipe is restaurant good or even better! I live in Charleston, SC. That says a lot from someone who lives in one of the top foody places in the world. It’s quick, simple, and the flavor is just amazingly sweet and sour. You will lick the plate.

  51. Wendy Katz says

    I cooked the recipe last night.I let the shrimp marinate for a couple of hours.I doubled the sauce.It was delicious.It was easy and tasted really good.I put in more garlic,which I seem to usually do on recipes.My red pepper flakes were old so that might have affected it,it wasn’t real spicy but it was delicious.Thanks

  52. Sara says

    Just made this and it was amazing! I have made several of your recipes now and all have been delicious! The best part is they are simple and easy to make! My husband hasnt stopped raving about these new recipes as well! Will be trying many more!

  53. Jooj says

    I am so glad that I came across your site by chance while looking for recipes. I tried making the spicy parmesan shrimp pasta last night and the final product was delicious. Thank you for sharing the recipe. You have yourself a new faithful follower!

  54. Andrea says

    Hello. This seems like a fairly healthy recipe!! I made this last night (omitting the brown sugar only bc I wasn’t sure how sweet of a flavor it would give) and added a little more soy and pepper flakes. DELICIOUS!!! Would you happen to have the nutritional value by chance?? Thanks for the post!!!

    • Chungah says

      Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  55. Erin says

    I love-love-LOVE your site. I was hoping to make a shrimp-tortellini dish. Do you think tortellini would work with this? Thank you so much for sharing all your delicious-ness! You’ve pulled me out of my “ooooooh…that looks yummy BUT I’m going to make the same thing I make all the time anyway because that looks kind of complicated” rut. Thank you!!!!!!

  56. Rick says

    Excellent recipe. The only thing I found is that you should use a batch and a half of the sauce. The batch you have doesn’t quite cover the pasta. I’ve tried a few of your other recipes and they are easy to make and delicious. Thanks for posting them and looking forward to more.

  57. Sara says

    I had this pinned for a long time before I tried it. I wish I hadn’t waited! It’s become a favorite in my house, my husband asks for it a couple of times a month. Delicious!!!!

  58. lori says

    I am in the process of making this. I could literally drink the oil mixture!! Its delicious! Would be great to dip bread in.

  59. Chelsey says

    Hi My name is chelsey and I am starting a fitness blog/ wine blog. I altered this recipe a bit to make it a bit lighter. Am i allowed to feature it on my blog showing your website ?

    • Chungah says

      Chelsey, it is fine to feature my recipe but I ask that you do not copy and paste it. It is best if the recipe is written in your own words with proper credit to the source.

  60. Shanea says

    Hi, so I see that you can make the marinade the night before but would you just make the marinade and then only put the shrimp for 30 minutes when you’re ready to cook it or could you let the shrimp marinade in it overnight as well? Can’t wait to try this!

  61. Rio says

    I’ve been making a lot of oil-based pastas lately because every time we buy milk it just goes bad. So when I’m hit up with a pasta craving late at night, I never have milk/cream. I made this tonight because I had all the ingredients and, as always, no milk/cream for any other sauces.

    I didn’t have penne, so I used spaghetti (maybe made a bit too much, haha). And I swapped out the shrimp for two chopped up chicken breasts. It was delicious! I had garlic-infused oil and pepper-infused oil on hand, so I went for the red pepper oil. I went heavier on the garlic to balance it out. :)

  62. Louie Ann says

    I made this for the first time and my boyfriend loved it! I would try to add zucchini and Italian sausage next time.

  63. Shelby says

    This was SOOOO good! My sweetheart and I almost finished the entire skillet for dinner. But there was enough left over for lunch the next day. It made a delicious cold salad with the addition of some shredded cabbage!

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