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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I want to say thank you so much for this recipe. I was looking for something new with shrimp, to cook for my boyfriend last week. And after I cooked it for him for lunch, I made it again for dinner!!! I have made it with beef and am eating it right now with chicken. It is amazing. I also love your dog treat, food, and drink recipes. I’m always looking for something healthy for my 4 year old chi. I can’t wait for him to try your recipes!!!
This was so amazingly tasty! Thank you
I made this pasta recipe tonight, and it was hit. The simplicity of the recipe made me think it would not be good. On the contrary, it was terrific. My family really enjoyed it.
I have made this dish maybe 6 – 8 times. It is one of our all time favorites. We just had it tonight and, not that it needed anything more, but I added some halved cherry tomatoes from our garden to the shrimp mixture a few minutes before adding the pasta. I also threw in a 5 oz container of spinach in with the pasta when there was about 2 minutes or so left on cooking time. It was incredible (again!). I am so looking forward to trying some of your other recipes when I’ve time. Thank you for this excellent recipe!
OMG….so yummy! I think I’ve made this weekly since I found the recipe. 🙂
Wow , super yummy. Made it tonight and had to substitute almond oil and garlic powder but still turned out delish. Would definitely make it again.
Holy hell….this was AMAZING! Doubled sauce to 1.5 pounds of pasta and 1 pound of shrimp. HEAVEN!!!
I’ve made this four or five times, at least. It’s a huge favourite in our household! Sometimes I add leftover cooked sausage or red peppers.
I’m wondering if you’ve heard anyone try this with zoodles instead of pasta? Or does the starch from the pasta add the essential bonding for the sauce?
I actually have not but it sounds amazing!
I need help figuring out the calories for this dish. Anybody?
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 Google “nutritional calculator”) to obtain such information.
This was delicious! I quadrupled the recipe since there are 9 of us and nothing was left over!!!! I did cut back on the red pepper flakes and those of us that love it added it to our plates. When I sautéed the shrimp I added fresh broccoli and halved grape tomatoes, so yummy! Thanks!!!!
Made this tonight, (there are 9of us). Quadrupled the recipe but cut back on the red pepper flakes because of the kids. When I sautéed the shrimp, I added fresh broccoli and halved grape tomatoes. Omg this was delicious!!!!! Will def be making this again!! Ty!!
This was the first recipe of yours that I ever tried. I think it is my favorite of all time, it is so fresh and DIFFERENT and amazing despite the weird ingredients that actually compliment each other in a way you cannot imagine. THIS is how you became became a household name in my home. Anytime I make something new I go to my boyfriend this is Chung-Ah’s recipe and we both know it will be damn delicious.
I double the sauce and cut down a little on the red pepper flakes but wow this is the dish that made me love shrimp andhow it became one of our go to dishes. I’ve also made this with chiken. Didn’t marinate the chicken in the sauce but i did let the mixture sit and meld together for a bit. Soetimes I even add a small splash of wine.
There really is no excuse to get fast food or eat something unhealthy with a quick meal like this. I didn’t think the marinade tasted good, but man. After the shrimp sat and cooked, it was soooo good! I will be buying some more shrimp this week to make again already.
Oh Heavens! What a great meal THAT was…was – no leftovers…I made this for my three boys and didn’t get much…oh well next time. I used Colossel shrimp so cooked them a tiny bit longer but other than that I didn’t change anything…Oh yes I did…sorry….little tiny bit of feta just cause I love my cheese….A LOT. Chungah how do you stay so thin and wonderful looking sampling all this stuff? I wish I had your metabolism girl. 🙂
For safety reasons, if you are using the marinade it should be brought to a full rolling boil before using it to cook.
Am currently making this, but I don’t like the idea of using the sauce that the shrimp is marinating in to add to the skillet, so I made a separate bowl of the same sauce to add. Every recipe I’ve ever seen frowns on cooking with the sauce you use to marinate so I’m not sure if that is safe?
This is one of my staple meals. The only change I make is adding about 1/4 of heavy whipping cream to make it more creamy. Delicious!
This recipe is the bomb.com I think I’ve been making it every other week….for months now. Thank you!
I stumbled upon your blog through Pinterest and since then I’ve made this recipe twice. It’s so ridiculously simple and delicious. I can’t get over the fact that it requires such little amount of ingredients but turns out so flavourful. Shrimp and Parmesan – my two favourite things! The only thing I do differently at the end is add some sesame oil for flavour and scent, Italiano seasoning, and one crushed up chicken cube when the pasta is warm so the cube melts right in. I also up the red chilli pepper flakes to make it more spicy. This recipe has became my favourite, quick pasta recipe that I’m sure I’ll be making again and again.
So thank you!
This was excellent – I added peppers & mushrooms as well as a few tablespoons of parmesean cheese and light cream when I added the pasta. Superb!