Spicy Parmesan Shrimp Skillet
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
THICK WATER
- 1 cup water
- 1 tablespoon cornstarch
-
RECIPE
- 1 lb raw peeled and deveined shrimp
- 1⁄4 cup parmesan cheese
- 4 garlic cloves, minced
- 2 teaspoons brown sugar
- 2 teaspoons soy sauce
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon canola oil
- 1⁄2 cup mushroom, sliced
- 1 cup snow peas (or sugar snap peas)
- 1 cup carrot, julienned
- 2 cups whole wheat penne, cooked
- sliced green onion, for serving
- parmesan cheese, for serving
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
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!