This is a quick and easy pasta meal that's packed with tons and tons of flavor. Pasta is one of our favorite things to eat, especially during the week since it's so quick to make, but I don't make it as often as I like solely because of the high carb factor. When I do make it, though, I make sure it's well worth it.
The shrimp is a little spicy, a little sweet, and a lot good. The Parmesan sounds like a crazy component to add to the mix of brown sugar and soy sauce, but it works. Boy, does it work. This is a pasta dish that we will happily indulge in, regardless of the carbs. Enjoy!
- 1 lb. raw peeled and deveined shrimp
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese, grated
- 4 garlic cloves, minced
- 2 tsp. brown sugar
- 2 tsp. soy sauce
- 1/2 tsp. red pepper flakes
- 2 cups uncooked short pasta
In a bowl, whisk olive oil, Parmesan, brown sugar, soy sauce, garlic and red pepper flakes together. Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat. Place in the fridge to marinate for at least 30 minutes or overnight, if desired.
When ready to eat, bring water to boil in a large pot and cook pasta according to directions. While pasta is cooking, heat a large skillet over medium-high heat. Add shrimp and marinade (just dump the entire contents of the bag into the skillet), then cook shrimp until pink – about 2 minutes per side. As soon as shrimp is finished, add pasta into the skillet and toss to coat completely. Top with additional Parmesan cheese, then serve.