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.
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Skillet meals are starting to become my favorite too, love how everything is all in one dish! Simple and delicious. And how to eat out of the pot, my hubbie and I need to try that. I see visions of lady and the tramp. 🙂
I love shrimp and pasta together! I can’t wait to make this dish!
I’m loving all your skillet recipes! Nothing better than creating dinner in one pot. This looks delicious!
I love that you used soy sauce in a cheese chilli pasta oil. It add such a depth that only comes the salty liquid. Combined with the shrimp and you have instant winner.
Simply love a one pan meal!
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!
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
What perfect timing!!! Today (1/16) is National Hot & Spicy Day – and this looks delicious! I made up some Hot & Spicy Jambalaya to honor the occasion. I’m pinning this one, because I need to try it!
Easy weeknight skillet dishes are THE best, and this one is no exception!
This looks so delicious!! I love skillet dinners too and they come in handy for week nights. Can’t wait to try this!
Love the spice in here! One pot meals on weeknights are where it’s at. Way to cut down on the dishes by eating right out of the skillet too. I hate dishes, so I think you are brilliant!
I wish I was your neighbor! I love the spicy and the shrimp together! YUM!
I was just thinkin’ it had been a looooong time since I had some good shrimpies! Shrimp is probably my favorite seafood and this looks ah-may-zing. I love how quick and easy it is. Plus…carbs and cheese? I am in.
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.
Bryn, I actually used fresh grated Parmesan here but feel free to use whatever you have on hand.
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!
I meant can’t!
Sonya, I suggest using just 1/4 teaspoon of red pepper flakes. It’ll add just a hint of heat but so much flavor!
Thank you for the recipe! My family LOVED IT!!!!! As for the red peppers, they don’t make the dish spicy, at all!!!! Just adds to the flavor! Can’t wait to try your next recipe!
I made it without the rrf pepper flakes and it was fantastic!
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!
Exactly! I love not having to plate or use food props!
Averie you could probably make a delicious dish substituting chicken breast for the shrimp.
I suppose you could add little chicken pieces if you are allergic to shrimps.
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!
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.