Spicy Parmesan Shrimp Skillet

"I found this on the "How Sweet It Is" blog (www.howsweeteats.com) and I'm posting it for safe keeping. I'm adding snow peas, mushrooms and sliced carrots to the original recipe to add some veggies to the mix. I'm also using the "thick water" variation to avoid the olive oil and save some calories. *PREP TIME INCLUDES MARINATING TIME*"
 
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Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

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directions

  • To make thick water: In a small saucepan, combine cool water and corn starch. Heat over Medium until boiling. Boil until thickened. Allow to cool before using. It can be covered and stored in the fridge for a day or two. Makes about 1 cup.
  • RECIPE DIRECTIONS:

  • In a bowl, whisk 1/3 cup thick water, 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 to marinate for 30 minutes (or as long as desired).
  • Heat canola oil in a large skillet over medium-high heat.
  • Add mushrooms, snow peas and carrots. Stir fry until mushrooms are cooked (about 5-8 minutes).
  • Strain shrimp marinade into skillet with veggies. Heat until bubbly.
  • Reduce heat to Medium and add the shrimp and any remaining marinade. Cook shrimp until pink, about 2 minutes per side.
  • As soon as shrimp is finished, add cooked penne into the skillet and toss to coat completely.
  • Top with additional parmesan cheese and sliced green onions, then serve.

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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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