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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
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!! 😀
My non pasta eating husband loved this so much. Big thumbs up …..
Made this for dinner tonight. Loved it!! I did add a little more spices. Entire family ate it!
This was so good and so easy. Thank you for the wonderful dish!
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!
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.
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.
oh my goodness, this is a perfect pasta dish me and my hubby. and your photos are amazing. this i cant wait to have.
Would you add the shrimp to the marinade mixture frozen or thawed?
The shrimp should be thawed.
Leave out the red pepper and add a couple of drops of Scorned Woman! “Hell hath no furry from a woman scorned.”
Paul
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!!
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.
This was really good. The only thing I did different was add sausage. Really tasty Without a heavy sauce.
Sorry if someone else has already asked this, but could I use defrosted precooked shrimp or is uncooked shrimp essential?
I recommend using uncooked shrimp.
Thanks!
So I marinated over night so I put shrimp with marinade and cook up. That is the only sauce you need?? Seems like not much?? Please let me know asap cooking tonight. Thanks
Yes, that is the only sauce you need. If you feel that you need more, you can always double the sauce as needed.
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?
Yes, the parmesan is a crucial ingredient for this dish – both for taste and texture.
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
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!
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
Rotini would work as a great substitute.
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!
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!