We actually made this dish on Sunday evening, but it was so yummy I had to share. Baby Girl, otherwise known as #2, found this recipe on Pinterest and had made it prior to coming home. She raved about how yummy it was. So, of course we had to try it. It was every bit as delicious as she said it was.
Spicy Parmesan Shrimp Pasta (gluten free with a few substitutes)
Yield 4 servings
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
1/3 C olive oil
1/4 C Parmesan cheese (grated)
4 cloves garlic, minced
1 TBS brown sugar
2 tsp soy sauce (we used gluten free)
1/2 tsp red pepper flakes, or more, to taste (you can always sprinkle more on before serving)
1 lb medium shrimp, peeled and deveined
8 oz penne (we used gluten free)
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced (we omitted because #2 cannot eat them)
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 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.
It would be great served with a crusty loaf of French bread (regular or gluten free).