Spicy Parmesan Shrimp Pasta — Damn Delicious

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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

Yield: 4 servings

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!

Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 1/2 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

Directions:

  1. 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.
  2. In large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. Serve immediately, garnished with Parmesan and green onions, if desired.

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201 comments

I’m watching Top Chef right now where I just saw the most amazing pasta, and now I’m seeing this pasta heaven. I’m half tempted to get out of bed and whip up a batch of this right now, but I’ll settle for drooling onto my keyboard. 🙂 Looks so delicious.

I have a wicked shrimp allergy and could never ever eat this but I bet it’s awesome! And I can totally see you two eating out of the skillet. And I just realized, you don’t even need to ‘stage’ it with bowls this way…the all-around perfect recipe!

Exactly! I love not having to plate or use food props!

Averie you could probably make a delicious dish substituting chicken breast for the shrimp.

I suppose you could add little chicken pieces if you are allergic to shrimps.

Hey Averie: I don’t have a shrimp allergy, but I did have a whole freezer full of halibut tails in the freezer that I needed to use and thought this recipe would be a slam dunk, and it was! If you’d like to keep the seafood flavor without the shellfish, I think any firm white fish cut into small (shrimp-sized) pieces would work for you. Our dinner last night was delish and super easy to throw together! Thanks, Chung-Ah

I’m really digging your recipes!

Do you think this would taste OK if I left out the red pepper flakes? I can really handle spicy but this looks delicious! Thanks!

Sonya, I suggest using just 1/4 teaspoon of red pepper flakes. It’ll add just a hint of heat but so much flavor!

Thank you for the recipe! My family LOVED IT. As for the red peppers, they don’t make the dish spicy, at all. Just adds to the flavor! Can’t wait to try your next recipe!

I made it without the rrf pepper flakes and it was fantastic!

This looks so good. Did you use the canned cheese or freshly grated? I always assume fresh…but in the pic it looked a little more like the canned. I have both so just wanted to double check. Thanks! Can’t wait to make it.

Bryn, I actually used fresh grated Parmesan here but feel free to use whatever you have on hand.

I was just thinkin’ it had been a looooong time since I had some good shrimpies! Shrimp is probably my favorite seafood and this looks ah-may-zing. I love how quick and easy it is. Plus…carbs and cheese? I am in.

I wish I was your neighbor! I love the spicy and the shrimp together! YUM!

Love the spice in here! One pot meals on weeknights are where it’s at. Way to cut down on the dishes by eating right out of the skillet too. I hate dishes, so I think you are brilliant!

This looks so delicious!! I love skillet dinners too and they come in handy for week nights. Can’t wait to try this!

Easy weeknight skillet dishes are THE best, and this one is no exception!

What perfect timing. Today (1/16) is National Hot & Spicy Day – and this looks delicious! I made up some Hot & Spicy Jambalaya to honor the occasion. I’m pinning this one, because I need to try it!

Found your blog through The Law’s Student’s Wife Twitter page! So excited to follow you and see what you come up with. It seems like a bunch of us were craving some spicy pasta because my most recent post was Cajun Chicken Alfredo! I’ve also seen a bunch of other people make spicy pastas recently as well. Yours look fantastic, totally bookmarking and trying! #greatmindsthinkalike

Omg this looks so good!! I love that the shrimp is tossed in that delicious coating for a more ‘soaked in’ flavor. This is absolutely perfect for any weeknight! I must add this to my list soon..I’m always feeling like I’m out of dinner ideas!

I love that you used soy sauce in a cheese chilli pasta oil. It add such a depth that only comes the salty liquid. Combined with the shrimp and you have instant winner.
Simply love a one pan meal!

I’m loving all your skillet recipes! Nothing better than creating dinner in one pot. This looks delicious!

I love shrimp and pasta together! I can’t wait to make this dish!

Skillet meals are starting to become my favorite too, love how everything is all in one dish! Simple and delicious. And how to eat out of the pot, my hubbie and I need to try that. I see visions of lady and the tramp. 🙂

You have such a delicious blog.

Skillet dishes are life-savers, and this one looks amazing, Chung-Ah! I don’t make shrimp dishes often enough and I’m not sure why…my whole family loves it. This would even be a great dinner for Valentine’s Day…nobody has to know how quick and easy it was! 😉

I love spicy shrimp, this pasta is calling my name!

bellisssimo, mi piace da matti il tuo blog, sei bravissima ……… le foto poi sono magnifiche

Could you use chicken instead if you cant eat shrimp?

Yes, you can definitely substitute with chicken. You may have to adjust cooking time as needed.

I can’t have soy sauce, gluten-free or regular. Can I just omit it? Do you recommend a substitute?

Since it’s such a small amount, I’m sure it’ll be fine if you omit. I do suggest adding enough salt to taste to make up for the omission.

Have you tired coconut aminos? I can’t do soy or gluten so I use coconut aminos instead of soy sauce, works great!

I would never have thought of combining soy sauce and parmesan, but thinking about it they are both tangy flavours so I can see how it would work. I might try it with chicken (hubby can’t eat prawns 🙁

Another keeper – it tasted wonderful, was easy to make and who doesn’t love a one skillet meal… was eating Spicy Cinnamon Sugar Candied Nuts while marinating the shrimp… thanks for all the yummy food combinations. 🙂

Oh YES please! This is a meal I could eat pretty much every-single-night.

Can I use Angel hair pasta instead of Penna?

I made this today and it was damn delicious for real! I plan to make more tomorrow so we can have it for lunch next week.

Is there a possible substitute for the brow sugar?? Making this for dinner tonight(:

I’m sure you’ve made this already but I just wantd to let you know that honey would work as a great substitute. Hope that helps!

I started making this about a year ago after discovering it on Pinterest…I make it about every other week…my husband and I LOVE it.

I made this last night – deelish, but I actually think the pasta was not needed. Shrimp would be great on its own or maybe on a bed of rice. Thanks for a great recipe!

So, if I wanted to veggie this up…what would you suggest? Maybe broccoli? Thanks!

Tofu would be a great substitute for the shrimp.

I just made this for me and boyfriend for Valentine’s Day. It was DELICIOUS! Thanks for the recipe
The mix of brown sugar, soy sauce, and garlic seemed weird to me at first but it all worked really well.
🙂

I’ll admit – the marinade is a bit unconventional but it has tons of amazing flavors!

Made this for dinner tonight and it was a huge hit. It was so easy, but brest flavor. Just enough heat for our tastes. This will definately go in the rotation. Thanks for sharing.

Made it without the brown sugar, and used a tiny bit of cayenne instead of the hot pepper flakes – everyone gobbled it up (including the kids)! Thanks for the super-easy recipe that everyone loves to eat!

Loved this I made it for dinner tonight it was perfect and so easy
thank you for sharing! It’s a keeper

I will probably use paprika instead of red pepper flakes. My husband is NOT a fan of any kind of spicy food. I am a huge fan of it… makes me sad. 🙁

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!

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!

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.

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!

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

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.

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.

This was really good. The only thing I did different was add sausage. Really tasty Without a heavy sauce.

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 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!!

Leave out the red pepper and add a couple of drops of Scorned Woman! “Hell hath no furry from a woman scorned.”

Would you add the shrimp to the marinade mixture frozen or thawed?

The shrimp should be thawed.

oh my goodness, this is a perfect pasta dish me and my hubby. and your photos are amazing. this i cant wait to have.

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.

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.

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!

This was so good and so easy. Thank you for the wonderful dish!

Made this for dinner tonight. Loved it!! I did add a little more spices. Entire family ate it!

My non pasta eating husband loved this so much. Big thumbs up …..

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!! 😀

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!

Does the final product turn out dry? Would it be ok to substitute some of the olive oil with a white wine?

No, I did not find the final product to be dry. And you can certainly substitute white wine but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients list out to obtain the best results possible.

Made this for dinner and it’s ABSOLUTELY DELICIOUS! I used cayenne pepper instead of chili flakes for extra kick. I was wondering if I can use a different cheese, let’s say pecorino (since it’s also a hard cheese like parmigiano), for this recipe. Thanks! 🙂

Yes, pecorino would be great! I personally love to use a blend or parmesan and pecorino.

This Pasta is soooo good! I’ve tried it twice now, and nothing has gone wrong!

Found your recipe tonight on Pinterest and on a whim made it since I had all the ingredients already. This was so delicious and my dad, stepmom and I had extra helpings. I loved all the flavors together and how easy it was. The only thing I did different was made 1.5 of the sauce instead of doubling it but wanted it saucy and I added Roma tomatoes to the pan while the shrimp and sauce were cooking. I definitely would make this again for guests. Thanks!!

Hi there. Making this tonight for my crew at the firehouse. We have 7 guys, should I just double the recipe? Thanks.

It really depends on what you are serving this with, and if they eat more than the average person. You can always triple the recipe to play it on the safe side.

Seems pretty healthy right?

This is hands down one of mine and my kids favorite. delish

This dish has so much flavor and is now one of my favorites! I will definitely be making this again and again. Thank you for the wonderful recipe!

Wow! This was fantastic. I’ve always been a huge pasta lover and eat it almost everyday. This was something completely new for me. It reminds me of a scampi but NO butter and no wine. Delicious light, spicy (but not too spicy, I am very sensitive to it) and absolutely fantastic. I always get nervous when i make something new just in case I don’t like it and have to watch my boyfriend choke it down. But i LOVED it and so did he! Will be in my monthly rotation! You’re the best!

I didn’t have any soy sauce but used worcester sauce instead. This was great.

Made yesterday for my kids, who’ve been begging all week for shrimp. Added 1 heaping (kitchen tsp) of pineapple jam to the marinade also. Threw in some steamed broccoli. Used my ‘what have I already cooked, aliquoted and frozen’ in the freezer Angel hair pasta.

I didn’t get to eat any of it.I saw plates being licked. I was accosted for not having made more. I was begged to make more right that second. I take that to mean it was awesome.

Kudos. Shared recipe with my good friend who claims she can’t cook and that her relatives run screaming if she tries. If she makes this, it will become another in her roster of things that I insist she CAN TOO cook! Cos this is pretty much kitchen disaster-proof!

Will this be a little dry considering there’s not much sauce?

Nope, not dry at all. You’d be amazed as to how a little bit of sauce goes a very long way!

Marinating shrimp now but I don’t have red pepper flakes. What could I use instead for a little kick?

You can try Sriracha or hot sauce but I worry that this may completely affect the taste/texture of the dish.

What about using cayenne or paprika?

You can certainly use those as well but again, I cannot speak for how much this will change the overall taste/texture of the dish.

Ok thank you. Can’t wait to try it!

I hope it turns out well with the substitution!

My 7 years old daughter absolutely loves this pasta. I did few changes, I used whole wheat penne and no pepper flakes as we don’t like the heat in any food. It was so good which I only few bites as she wanted it for lunch dinner and breakfast. One happy kid. Thank you for sharing the recipes.

Can I substitute the soy sauce for teriyaki? That’s my closest option in my refrigerator:)

You can certainly substitute teriyaki sauce but I worry that it may add a little bit of unwanted sweetness to the dish.

Looks great! Can I use frozen shrimps? 🙁

Yes, absolutely. Just be sure to defrost the shrimp prior to using.

OMG, awesome. Loved it. Thanks!

Thank you for this recipe! My family says that this is by far their favorite dinner that I make.

Instead of parmesan cheese can i use regular cheese like cheddar?

You can certainly substitute cheddar but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

So delicious! I used trader joes frozen shrimps, didn’t marinate, let them sit on low flame then added the sauce. Wowey. So delicious. Also used brown rice long pasta, parsley and chili powder. Will be on my weekly menu and I’m going to look through your other recipes!

Great flavor except parm cheese melted into big globs in the pan. Recipe is a keeper but will hold out parm and use as a garnish. Thanks.

Oh no – that’s not good! It is best to use finely grated Parmesan to avoid something like this.

OMGEEEE! This came out amazingly yummy! I had 3 substitutions, first only had white sugar on hand, did not have soy sauce I used A1 sauce (I saw that one person used a steak sauce so I just figured it would work) and lastly I did not have pepper flakes so I used hot sauce (like authentic Mexican hotsuace)…. well when I went to taste it the hot sauce had made it a little to spicy but I added a bit more sugar and it was perfecto!

I just made this for dinner and was a complete hit! We all loved it!

Could I substitute sausage for the shrimp?

Yes, absolutely, but you may have to adjust cooking time as needed.

Made this last week and thought it was tasty! Didn’t realize my parmesan was growing mold until I took it out to prepare the sauce. 🙁 Sprinkled with some mozzarella at the end though.

Made this twice. The second one tasted a lot better- adjusted the amount of Parmesan cheese.My children love it. Will try your other recipes.

Wonderful recipe. I just made this for dinner and loved it! It was so easy and so quick. I will be making this again…soon!

This is such a good recipe I’m new to the site and this is the first recipe I tried! I usually make very basic healthy pastas and salads so my husband couldn’t believe I made this and it wasn’t premade! ha. absolutely delicious and male approved (he’s a big meat fan so it’s hard to get him into healthier options!)!! Trying your honey salmon in foil tonight! Thanks for a great recipe!

I was wondering if you have the nutritional contents for this dish. Thanks

Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

However, I have recently teamed up with registered dietician, Jessica Penner from Smart Nutrition. She will be providing important nutritional information for select recipes.

This recipe was delicious . My husband and I just had it for dinner and he couldn’t compliment me enough on it. We really loved it. Great combination of ingredients. We loved the chili flakes as they added nice heat.

I only have dark soy sauce. Will that work? I really want to try this dish it looks great.

That should be fine!

I made this tonight for dinner and it was awesome! I modified a little though. I used the tricolor penne pasta and i also cooked a red bell pepper in with shrimp and I used extra small shrimp with the tail off. It was fabulous! Definitely making this again =) Thank you for your recipe! Can’t wait to try the others!

Made this for my husband. Made shrimp for him and did a separate chicken for me (I’m not big on seafood). It was Delicious. He loved it told.me I can add it to the list of recipes he likes. (I’m a new cook learning) and my chicken was also soo delicious. I cut it in real small pieces and followed the recipe. Did add more parmesan cheese. We love our cheese.lol

I found this recipe on Pinterest and I love it! It tastes amazing and I’ve cooking it almost every week! Many thanks!
Maria.

I LOVE to cook! I’m always looking for the next best recipe. I must say, this is the BEST recipe I have come across in the last year. I sauteed a medium sweet onion and entire container mushrooms in olive oil before adding the shrimp. We were so hungry that I only marinated for 40 minutes. I added extra red pepper for extra heat. My only suggestion would be to double the recipe. We ate it all, so no leftovers! 🙁 This recipe is restaurant good or even better! I live in Charleston, SC. That says a lot from someone who lives in one of the top foody places in the world. It’s quick, simple, and the flavor is just amazingly sweet and sour. You will lick the plate.

This came out fabulous! Thanks for sharing 5 gold stars for you!

Big. Stinking. Yes.

I cooked the recipe last night.I let the shrimp marinate for a couple of hours.I doubled the sauce.It was delicious.It was easy and tasted really good.I put in more garlic,which I seem to usually do on recipes.My red pepper flakes were old so that might have affected it,it wasn’t real spicy but it was delicious.Thanks

OMG this was delicious. I cooked it according to the recipe and I loved it. Will be doing this more often.

Just made this and it was amazing! I have made several of your recipes now and all have been delicious! The best part is they are simple and easy to make! My husband hasnt stopped raving about these new recipes as well! Will be trying many more!

Loved this recipe! We found it a little bit oily so I’ll probably use less next time.

I am so glad that I came across your site by chance while looking for recipes. I tried making the spicy parmesan shrimp pasta last night and the final product was delicious. Thank you for sharing the recipe. You have yourself a new faithful follower!

Hello. This seems like a fairly healthy recipe!! I made this last night (omitting the brown sugar only bc I wasn’t sure how sweet of a flavor it would give) and added a little more soy and pepper flakes. DELICIOUS. Would you happen to have the nutritional value by chance?? Thanks for the post.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

I love-love-LOVE your site. I was hoping to make a shrimp-tortellini dish. Do you think tortellini would work with this? Thank you so much for sharing all your delicious-ness! You’ve pulled me out of my “ooooooh…that looks yummy BUT I’m going to make the same thing I make all the time anyway because that looks kind of complicated” rut. Thank you.

I think shrimp tortellini would be a wonderful substitution!

Yum! Made this tonight and it was delicious!!

Excellent recipe. The only thing I found is that you should use a batch and a half of the sauce. The batch you have doesn’t quite cover the pasta. I’ve tried a few of your other recipes and they are easy to make and delicious. Thanks for posting them and looking forward to more.

I had this pinned for a long time before I tried it. I wish I hadn’t waited! It’s become a favorite in my house, my husband asks for it a couple of times a month. Delicious.

OMG! Made this tonight was SOOOO good! I think the next time I will add some broccoli.

I am in the process of making this. I could literally drink the oil mixture!! Its delicious! Would be great to dip bread in.

Hi My name is chelsey and I am starting a fitness blog/ wine blog. I altered this recipe a bit to make it a bit lighter. Am i allowed to feature it on my blog showing your website ?

Chelsey, it is fine to feature my recipe but I ask that you do not copy and paste it. It is best if the recipe is written in your own words with proper credit to the source.

Hi, so I see that you can make the marinade the night before but would you just make the marinade and then only put the shrimp for 30 minutes when you’re ready to cook it or could you let the shrimp marinade in it overnight as well? Can’t wait to try this!

Shanea, you can marinate for at least 30 minutes to overnight.

Anyone think this would be any good with shirataki noodles?

I’ve been making a lot of oil-based pastas lately because every time we buy milk it just goes bad. So when I’m hit up with a pasta craving late at night, I never have milk/cream. I made this tonight because I had all the ingredients and, as always, no milk/cream for any other sauces.

I didn’t have penne, so I used spaghetti (maybe made a bit too much, haha). And I swapped out the shrimp for two chopped up chicken breasts. It was delicious! I had garlic-infused oil and pepper-infused oil on hand, so I went for the red pepper oil. I went heavier on the garlic to balance it out. 🙂

I just had this with a side of the baked parmesan zucchini and it was just great. SO GOOD

Big thumbs up from my family. Thanks for the recipe. I added asparagus to the dish.

I made this for the first time and my boyfriend loved it! I would try to add zucchini and Italian sausage next time.

What about adding some sausages?

That sounds like a great addition!

This was SOOOO good! My sweetheart and I almost finished the entire skillet for dinner. But there was enough left over for lunch the next day. It made a delicious cold salad with the addition of some shredded cabbage!

The shrimp is marinating as I type….

I needed a fairly quick and easy pasta and shrimp dish and Google returned your blog in the results. Though I had never been to your blog, I quickly saw I had the ingredients and moved forward. Like others, I was concerned there wouldn’t be enough sauce but it turned out perfectly. I used gluten free pasta and wild caught shrimp and marinated for about 1 hour….it was delicious and a big hit with the family! This is going into my recipe book as a keeper to make again!

This was excellent – I added peppers & mushrooms as well as a few tablespoons of parmesean cheese and light cream when I added the pasta. Superb!

I stumbled upon your blog through Pinterest and since then I’ve made this recipe twice. It’s so ridiculously simple and delicious. I can’t get over the fact that it requires such little amount of ingredients but turns out so flavourful. Shrimp and Parmesan – my two favourite things! The only thing I do differently at the end is add some sesame oil for flavour and scent, Italiano seasoning, and one crushed up chicken cube when the pasta is warm so the cube melts right in. I also up the red chilli pepper flakes to make it more spicy. This recipe has became my favourite, quick pasta recipe that I’m sure I’ll be making again and again.
So thank you!

This recipe is the bomb.com I think I’ve been making it every other week….for months now. Thank you!

This is one of my staple meals. The only change I make is adding about 1/4 of heavy whipping cream to make it more creamy. Delicious!

Am currently making this, but I don’t like the idea of using the sauce that the shrimp is marinating in to add to the skillet, so I made a separate bowl of the same sauce to add. Every recipe I’ve ever seen frowns on cooking with the sauce you use to marinate so I’m not sure if that is safe?

For safety reasons, if you are using the marinade it should be brought to a full rolling boil before using it to cook.

Oh Heavens! What a great meal THAT was…was – no leftovers…I made this for my three boys and didn’t get much…oh well next time. I used Colossel shrimp so cooked them a tiny bit longer but other than that I didn’t change anything…Oh yes I did…sorry….little tiny bit of feta just cause I love my cheese….A LOT. Chungah how do you stay so thin and wonderful looking sampling all this stuff? I wish I had your metabolism girl. 🙂

There really is no excuse to get fast food or eat something unhealthy with a quick meal like this. I didn’t think the marinade tasted good, but man. After the shrimp sat and cooked, it was soooo good! I will be buying some more shrimp this week to make again already.

This was the first recipe of yours that I ever tried. I think it is my favorite of all time, it is so fresh and DIFFERENT and amazing despite the weird ingredients that actually compliment each other in a way you cannot imagine. THIS is how you became became a household name in my home. Anytime I make something new I go to my boyfriend this is Chung-Ah’s recipe and we both know it will be damn delicious.

I double the sauce and cut down a little on the red pepper flakes but wow this is the dish that made me love shrimp andhow it became one of our go to dishes. I’ve also made this with chiken. Didn’t marinate the chicken in the sauce but i did let the mixture sit and meld together for a bit. Soetimes I even add a small splash of wine.

Made this tonight, (there are 9of us). Quadrupled the recipe but cut back on the red pepper flakes because of the kids. When I sautéed the shrimp, I added fresh broccoli and halved grape tomatoes. Omg this was delicious. Will def be making this again!! Ty!!

This was delicious! I quadrupled the recipe since there are 9 of us and nothing was left over. I did cut back on the red pepper flakes and those of us that love it added it to our plates. When I sautéed the shrimp I added fresh broccoli and halved grape tomatoes, so yummy! Thanks.

I need help figuring out the calories for this dish. Anybody?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I’ve made this four or five times, at least. It’s a huge favourite in our household! Sometimes I add leftover cooked sausage or red peppers.

I’m wondering if you’ve heard anyone try this with zoodles instead of pasta? Or does the starch from the pasta add the essential bonding for the sauce?

I actually have not but it sounds amazing!

Holy hell….this was AMAZING! Doubled sauce to 1.5 pounds of pasta and 1 pound of shrimp. HEAVEN.

Wow , super yummy. Made it tonight and had to substitute almond oil and garlic powder but still turned out delish. Would definitely make it again.

OMG….so yummy! I think I’ve made this weekly since I found the recipe. 🙂

I have made this dish maybe 6 – 8 times. It is one of our all time favorites. We just had it tonight and, not that it needed anything more, but I added some halved cherry tomatoes from our garden to the shrimp mixture a few minutes before adding the pasta. I also threw in a 5 oz container of spinach in with the pasta when there was about 2 minutes or so left on cooking time. It was incredible (again!). I am so looking forward to trying some of your other recipes when I’ve time. Thank you for this excellent recipe!

I made this pasta recipe tonight, and it was hit. The simplicity of the recipe made me think it would not be good. On the contrary, it was terrific. My family really enjoyed it.

This was so amazingly tasty! Thank you

I want to say thank you so much for this recipe. I was looking for something new with shrimp, to cook for my boyfriend last week. And after I cooked it for him for lunch, I made it again for dinner. I have made it with beef and am eating it right now with chicken. It is amazing. I also love your dog treat, food, and drink recipes. I’m always looking for something healthy for my 4 year old chi. I can’t wait for him to try your recipes.

I do not have brown sugar can I use white sugar..

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Thank you so much for this recipe, it was FANTASTIC! I added finely chopped yellow onions and red bell pepper plus 1 T of capers. My husband and I loved it! I will absolutely be making this again and again!

I’m shocked at how such a simple recipe can be so good. I’ve made this twice now, following the recipe to a T. Insanely good! Great with warm bread and a glass of dry white wine. My wife loves it too! Thank you!!

OMG!! This was an Awsome and very easy meal and my daughter approved! Definitely will be making again. I omitted the soy sauce becuase my son has a soy allergy, but add a little more olive oil and a little more pasta to compensate. I also added a little more red pepper flakes. My family likes their food with heat. Thank you for sharring this recipe!

I didn’t know what to expect from what seemed to be an odd combination of ingredients, but this was amazing! To lighten it up just a bit, I used just half the sugar and olive oil and added some pasta water at the end. So good! Will definitely make this again. Thanks so much!

OMG! Just made this for supper! The hubby and the daughter AND the dogs love love loved it. It was so easy. It’s been requested for at least once a week at least. Thank you. Dogs got leftover pasta. Shrimp for the humans. 🙂

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