Spicy Parmesan Shrimp and Penne

If you're like me, then you can't get enough of spicy food. My friends agree, so they love when they walk into my apartment and smell aromas that boast a kick to come! I love to have my little darlings over for dinner when school is back in session - someone has to keep these college kids well-fed! - and for our first dinner back at the grind, I whipped up this spicy shrimp dish. The reviews are in, and I will definitely be making this again.

So, if you're looking for something different with a LOT of flavor, then this is just what the doctor ordered. But be forewarned, when I say spicy, I mean SPICY! Get ready!

Spicy Parmesan Shrimp and Penne

Ingredients (Serves 2-4):

1 Pound Raw Shrimp, Peeled and Deveined

1/3 Cup Olive Oil

1/4 Cup Parmesan Cheese

4 Garlic Cloves, Minced

2 Teaspoons Brown Sugar

2 Teaspoons Soy Sauce*

1/2 Teaspoon Red Pepper Flakes

2 Cups Uncooked Whole Wheat Penne

*I recommend using low-sodium soy sauce. It's a little less overwhelming and a little better for you.

**I am in love with parsley flakes! So, I added quite a bit to this recipe, and it tasted incredible. If you are a parsley nut, too, then go for it. 

1. In a bowl, whisk together olive oil, Parmesan, brown sugar, soy sauce, garlic and red pepper flakes. Rinse shrimp and pat dry. Add shrimp to a large zip-lock bag and pour your marinade over top. Seal the bag and shake to evenly coat the shrimp. Refrigerate for at least half an hour. For best results, refrigerate overnight. 

2. When ready to eat, cook penne according to the package directions. While pasta is cooking, heat a large skillet over medium-high heat. Add entire contents of shrimp bag and cook until pink (about 2 minutes per side).

 3. As soon as shrimp is finished, add pasta to skillet and toss to coat completely.

 4. Top with additional Parmesan and parsley flakes (optional), and serve!

***You'll notice that the sauce appears to be rather thin while in the pan. It will thicken up a bit once it gets on the plate, but if you like a thick sauce for your pasta rather than this light marinade-type sauce, try adding about 1/2 to 1 cup heavy cream. I have not tried this yet myself, so if you do, let me know how it goes!

<3 Katie  

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