I’m so excited about sharing this recipe with you! First of all, it’s CRAZY EASY. You can totally make this on a random Tuesday night. The whole dish is done in the time it takes to cook the pasta. And don’t let the list of ingredients scare you off – half of it is just spices. And speaking of spices, feel free to just use a blackening seasoning if you’d rather.
The second thing I like is how versatile it is! I used vodka sauce when I made this batch but I’ve made it with marinara sauce too and I loved it just as much. I added a whack of red pepper flakes to the marinara sauce so the dish had this whole “shrimp diablo” thing going on. UGHNN! So good!
You could even use bite-sized pieces of chicken instead of the shrimp if you’d like!
The possibilities are endless! Ha! I sound like an Olive Garden commercial!
Oh, and just a little note… fresh grated parmesan is sooooo much better than the other stuff. Spend five bucks on a wedge of parmesan and keep it in your fridge. It lasts forever so it won’t go to waste. I promise. And you’ll be amazed how often you reach for it once you get used to having it around. It’s ah maze ing on grilled or roasted vegetables. Plus, who don’t eat spaghetti at least once a month?? Spend the money on the parm. You’ll be happy you did.
Easy Shrimp with Pasta
1 pound penne pasta (or similar shape)
1 24-oz. jar marinara, vodka or spaghetti sauce
2-3 tablespoons vegetable oil or olive oil
2 pounds shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
1/4 cup fresh grated parmesan cheese
Cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Drain pasta; set aside.
While pasta is cooking, toss the shrimp with the salt, pepper, cayenne, paprika, garlic, thyme and onion powder. Drizzle a large skillet with just enough oil to coat the bottom and heat over medium-high heat. When skillet is hot, add half of the shrimp and sauté for 3-4 minutes or until pink and cooked through. Remove shrimp from skillet, drizzle in a little more oil if necessary, then cook the remaining shrimp. Don’t cook all the shrimp at once to avoid overcrowding the pan – you want sautéed shrimp, not boiled.
Once all shrimp are cooked and removed from the skillet, reduce heat to medium-low then add pasta sauce. Once sauce is heated through, add pasta and half of the shrimp. Gently stir to combine then pour pasta into a medium baking dish or large serving plate. Arrange remaining shrimp on top of pasta then top shrimp with parmesan cheese. Garnish with chives if desired.
This recipes makes approximately 6 servings.
This recipe was featured at the Weekend Potluck!