This weather is killing me! We've had a couple of days of nice warm 60 degree temperatures and I was in the mood for spring. Then the bottom seems to fall out again and it was back to 20 degree temperatures. Uuugg. I need Spring!!!
For my own mental health, I decided to go out in search of the early signs of Spring. I had my camera in hand of course, so that I could document what I saw for all of you. (I needed proof that this cold weather is going to be replaced by nice warm 70 degree temperatures soon.)
Spicy Parmesan Shrimp Pasta
- 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
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.
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.
This definitely looks like a great springtime meal.
I had 2 major complaints with this recipe. The first is that it was way too oily. It really needed a couple Tablespoons of oil and 1/3 cup was excessive. The second thing is the parmesan cheese is added to the marinade and then poured into a skillet along with the shrimp. Most of the cheese clumped in the bottom of the pan and some of it even burned.
I would make this recipe again with a couple of changes: Reduce the oil to 2 Tablespoons and add the cheese at the very end.