I absolutely loved the simplicity of this dish in both preparation and taste. It is a light dish but with just enough flavor to make you want to take another bite, and another, and another. I will note that if you don’t salt the pasta water well enough, it can be a bit bland. The shrimp themselves are well seasoned in a slightly sweet yet spicy marinade with lots of garlic.
1 pound raw peeled shrimp
1/3 cup olive oil
1/4 cup parmesan cheese
4 garlic cloves, minced
2 teaspoons brown sugar
2 teaspoons soy sauce
3/4 teaspoon red pepper flakes
2 cups uncooked penne pasta
additional parmesan cheese
chopped green onions
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 overnight.
When ready to eat, bring water to boil in a large pot, add salt, a few drops of oil, and cook pasta.
While pasta is cooking, heat a large skillet over medium-high heat. Add shrimp and all the marinade (just dump the entire contents of the bag into the skillet), then cook shrimp until pink – about 2 minutes per side. Be careful not to overcook!
As soon as shrimp is finished, add penne into the skillet and toss to coat completely. Top with additional parmesan cheese and green onions, then serve.