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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So good! I add broccoli with mine! Thanks for the recipe!!
Wonderful! I will definitely make this again. I may add broccoli or spinach to the mix.
i could eat it every day…
it was great..i used jumbo shrimp..
Oh my gosh. I just made this and it was AMAZING!!! I added more red pepper flakes to make it spicier. The only other thing I will do next time is do 2 pounds of shrimp instead of 1 and double the marinade. I felt like it was too much pasta to shrimp ratio. Amazing flavor though. Cant wait to make it again!!!
Oh my gosh, no kidding!! This is DAMN delicious!! Adding it to our rotation for sure!!
Made this recipe the other night and loved it. I made it exactly as written. Amazing flavor and I had every ingredient on hand. It will become a regular at our house.
Just made this yesterday, it was the first real meal I have ever put together by myself (I’m 16). I just about peed myself laughing when I saw my family’s jaw drop at the taste. Cooking is an art, and this dish is a small masterpiece
That’s amazing! Thanks for sharing! Good job!
How long does overnight mean? I started marinated and putting shrimp in its 11 pm and planning to cook tomorrow around 7 pm is that okay?
Yes, it should be fine!
So good! My husband can take or leave shrimp (when I make it at home). He loved it. Made sure that I kept the recipe. I added just a little bit of sriracha to the sauce. Marinated just like it said to. I made another batch of sauce. Right before the shrimp was done, I added the second batch of sauce. I wanted some to dip some garlic bread in. Fantastic! I will make this again.
Hi Chungah I want to try this tonight but I was always taught to discard the marinade. Is it safe to use the marinade in the recipe
Please feel free to discard the marinade if you feel uncomfortable using it.
I was looking for a “different” shrimp and pasta dish and this is just off the hook good. The fact that it is so incredibly easy to put together only makes it that much tastier. I doubled the recipe because there is no such thing as an 8oz pasta dish in my kitchen. It’s a full pound or bust! My only minor adjustments were a half cup of shrimp stock (boil shrimp peels for 10 minutes) and I always add a half cup of salty, starchy pasta water to sauces (to marry them as per Rachael Ray). Thanks for a great recipe.
Quick, easy and yummy!
Delicious!!! Quick, easy and yummy!
OMG! Just made this for supper! The hubby and the daughter AND the dogs love love loved it. It was so easy. It’s been requested for at least once a week at least. Thank you. Dogs got leftover pasta. Shrimp for the humans. 🙂
I didn’t know what to expect from what seemed to be an odd combination of ingredients, but this was amazing! To lighten it up just a bit, I used just half the sugar and olive oil and added some pasta water at the end. So good! Will definitely make this again. Thanks so much!
OMG!! This was an Awsome and very easy meal and my daughter approved! Definitely will be making again. I omitted the soy sauce becuase my son has a soy allergy, but add a little more olive oil and a little more pasta to compensate. I also added a little more red pepper flakes. My family likes their food with heat. Thank you for sharring this recipe!
I’m shocked at how such a simple recipe can be so good. I’ve made this twice now, following the recipe to a T. Insanely good! Great with warm bread and a glass of dry white wine. My wife loves it too! Thank you!!
Thank you so much for this recipe, it was FANTASTIC! I added finely chopped yellow onions and red bell pepper plus 1 T of capers. My husband and I loved it! I will absolutely be making this again and again!
I do not have brown sugar can I use white sugar..
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.