Parmesan Shrimp Pasta

This is another easy and satisfying meal the whole family will love! And a surprising thing about it is, all the flavors meld together perfectly. No one ingredient takes center stage in this marinade. I thought maybe the soy sauce or garlic would stand out over the shrimp, but they don’t. The flavor of the shrimp is the centerpiece, and everything else comes together just right now make very delicious noodles! You will not be disappointed. On the red pepper flakes, I did go about 1/4 of a teaspoon on ours as my sons don’t do spices too well. I think the next time I will go the full amount as the oldest didn’t even pick up on any spice, again, as everything melded together perfectly.

Shrimp and marinade cooking

Shrimp and marinade cooking

photo 2

With the pasta added

photo 3

Finished product

Don't let it's simplicity fool you, the shrimp and noodles are covered in a delicious marinade.

Don’t let it’s simplicity fool you, the shrimp and noodles are covered in a delicious marinade.

Parmesan Shrimp Pasta

Ingredients

1/3 cup extra virgin olive oil

¼ cup parmesan cheese

2 teaspoons brown sugar

2 teaspoons soy sauce

4 garlic cloves, minced

½ teaspoon red pepper flakes (or less if you don’t want much heat)

1 pound raw, peeled and deveined shrimp

8 ounces uncooked penne pasta

Pinch of salt and fresh ground pepper

¼ cup green onions, diced

Directions

In a bowl, whisk together the first 6 ingredients. Add shrimp to large resealable bag, and then pour marinade over top. Seal the bag, and then mix around well to ensure all the shrimp are coated. Refrigerate for 30 minutes or up to a few hours.

Bring salted water to a boil in a large pot, and then add the pasta. While the pasta is cooking, heat a large skillet (I used a Dutch oven) over medium high heat. Add shrimp and marinade to skillet, trying to get as much marinade out of the bad as possible. Cook the shrimp until just pink, about 2 minutes per side. Be careful not to overcook.  When shrimp are finished, add the drained pasta to the skillet, tossing completely to coat. Add salt and pepper. Top with additional parmesan cheese and sliced green onions, and then serve.

Adapted from How Sweet it is

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