Spicy Parmesan Shrimp Pasta


Serves 2



  • 1 pound raw peeled and deveined shrimp
  • just under a 1/2 cup of olive oil
  • 5/8 cup of parmesan cheese
  • 6 garlic cloves (minced)
  • 3 tsp of brown sugar
  • 3 tsp of soy sauce
  • 1 tsp of red pepper flakes
  • 2 servings of angel hair pasta



  • In a bowl, whisk olive oil, parmesan cheese, brown sugar, soy sauce, garlic and red pepper flakes together.
  • Add shrimp to a large zip lock bag, pour marinade over top then seal bag and shake to coat.
  • Place in fridge to marinate for 30 minutes or 2-4 hours or overnight if desired.
  • Bring water to a boil in a large pot and cook angel hair 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 and serve.

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© John Hatcher