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.
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?
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
Ingredients
- ⅓ cup olive oil
- ¼ cup Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- ½ 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
Instructions
- 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.
Did you make this recipe?
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This is one of my go-to recipes on rotation. The shrimp are so flavorful and there is plenty of sauce in the marinade to coat the pasta as well. A small tweak in the red pepper flakes can make this more spicy more mild for different preferences. We often use soba noodles in place of the penne.
Made it exactly as described. My husband had accidentally come home with twice the amount of shrimp we needed. Our guests ate them all!
Such a great recipe! My family loved the spice! I will make this again.
I wasn’t convinced this was going to have much flavor. Wow, was I wrong. So good! I added some grilled peppers and zucchini to it as well. My Hubby said to put this one on frequent dinner rotation. Delish!
I am not a wonder in the kitchen, but we love grand food and this recipe checks all the boxes. It’s always my go to when I have company because it is quick and super simple to make, and everyone always raves about it.
This is a staple in our house. I have been making it for years – simple and absolutely delicious. To make it slightly healthier, we often sub soba noodles.
This recipe is fantastic. I double the ingredients, but other than that I follow the exact recipe. I usually let the shrimp marinate over night, and then it cooks super fast for an excellent dinner the next day.
This was SO good! I used about half the oil and added about 1 Tablespoon salted butter and 1 Tablespoon Sriracha to the sauce. Wow so flavorful! I roasted some mushrooms to top with to get that veg in. Will be making this over & over for sure!!! Thank you for the awesome recipe!
So good! Next I will marinate in a container, though, so I can get all of the good stuff into the pan! :0)
This recipe is great. I messed up and added frozen shrimp to the mixture and it made it a way “looser” sauce. I added more parmesan cheese to remedy the problem Great recipe
Love this! I’ve made it several times exactly as written and it’s been a hit each time. It’s quick and easy and very flavorful…. Or should I say damn delicious?
I added yellow bell peppers and extra red chili flakes of course and this was doubleplusgood! Thanks.
Excellent. I melted 2 TBS butter before adding the shrimp/marinade. Also added @ 1/2 cup white wine; did not try to reduce. We also like spiciness so increased the red pepper to 1 tsp. Was wonderful! Next time will try adding julienned steamed asparagus to stir into at the end.
I would strongly suggest a double the the ingredients for the sauce.
Besides that it was absolutely delicious!! Worth the try. I did marinate my shrimp overnight.
I made this last night and added spinach, sliced mushrooms, chopped tomatoes and some cream to the sauce! It turned out okay, but I have to note that it was a bit too sweet for our liking. I will decrease the brown sugar down to maybe 1 teaspoon next time.
This recipe is way too good to be this easy! It’s delicious, I made in last night and had to go to the store and get more shrimp so I could make it again tonight. I added about two cups of chopped fresh spinach and sautéed right after the shrimp to sneak in a serving of vegetables. So good.
Chungah , this was absolutely damn delicious! Amazing . I’ve made several of your recipes and they are all incredible. My Wife is enjoying me cooking and you are making me look good . You have two big fans in Kansas .You keep em coming and I’ll keep making em for sure . I can’t count how many times I’ve made your damn delicious hot and sour soup and this one will be made in our home time and time again also . Thank you so much , forever a fan !
This was “damn delicious”!
I added some blanched broccoli florets about 1 1/2 cups and 1 half red pepper after the shrimp was cooked. Just to get my veggies in.
The sauce/marinade was very good. I marinaded only for 15m and it was fine. (Last minute Joe) I worried this might taste like an Asian stir fry but it didn’t. I suppose th parmeaan pulls it away from that flavor.
Looked up this recipe for a quick and easy meal. It will not disappoint.
It was really delicious but I felt the need to add a bit of lemon pepper with the garnish to add acidic balance.
We absolutely love this recipe. It’s amazing.