During Lent, I am always on the prowl for new meatless recipes to try. This week, I asked my good friend Lauren at From Gate to Plate to share one of her roasted Italian shrimp recipes, Parmesan Shrimp Pasta with you.
Hey ya’ll, my name is Lauren from over at From Gate to Plate. I was super excited with the fab Christina asked me to come over to guest post with a shrimp recipe.
When it comes to seafood, shrimp is my favorite! I’m always trying to create new dishes that are quick and easy. Living in the middle of the US doesn’t give me much opportunity to get my hands on some fresh shrimp, but it’s seriously the best. For my recipes I have to settle for frozen *sad face*.
Here’s a quick little story. During culinary school I traveled to Italy to tour with a chef for a couple weeks. During the last couple days we landed in a little town next to the Mediterranean Sea.
I was able to experience the fresh seafood markets every morning and eat fresh seafood for every meal. It was such a treat. During one trip to the market, Chef informed me that I needed to taste how sweet the live scampi is when it comes fresh right off the boat.
At first I gave a “are you kidding me” type look and told him absolutely not, but after some convincing (after all I was going to school to be a chef… I can’t be closed minded) I did as Chef said.
The market guy handed me a live scampi (did you know that scampi and shrimp are two totally different things and technically shrimp scampi the dish is just a made up Italian-American dish? Anyway…). Chef instructed me to twist the head off the scampi and take a bite.
With a little hesitation, I did as I was told. Twisted the head off and took a bite. Now, you’re thinking “gross, you ate a raw scampi” or “gross, you twisted the head off” or even “your’e going to get sick”. Well, yes it may have been gross that I twisted the head off, but not really.
As far as eating it raw and getting sick. Neither of those are an issue. If it’s fresh, go for it! So to end the story, I actually ended up almost puking, but that was simply due to the texture. I couldn’t handle it. It was weird, but I must admit Chef was correct because the fresh scampi was super sweet.
So if you ever get to a fresh seafood market and know the product is fresh, give it try! But seriously, try it 🙂
So now back to my dish. This Parmesan Shrimp Pasta recipe is a breeze to whip up. Throw the shrimp into a marinade, cook pasta and then mix together in a sauce pan. Perfect.
Easy Shrimp Recipes: Parmesan Shrimp Pasta
Compliments of From Gate to Plate
Prep 45 minutes Cook 5 minutes Serves 4
- 1/3 cup olive oil
- 1/4 cup Parmesan Cheese (shredded)
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1 pound medium shrimp, peeled and deveined (raw or pre-cooked)
- 8 ounces penne pasta
- to taste salt
- to taste pepper
- Parmesan Cheese for garnish
- In a large bowl with a lid, whisk together oil, cheese, garlic, sugar, and soy sauce.
- Add the shrimp and stir.
- Place lid on the bowl and refrigerate at least 30 minutes.
- Before removing shrimp from the refrigerator, cook pasta according to directions.
- Heat a large skillet over medium heat.
- Add the shrimp and marinade cooking until raw shrimp is pink or pre-cooked shrimp is heated, about three minutes.
- Stir in pasta and gently toss; season with salt and pepper to taste.
- Serve immediately garnished with Parmesan Cheese.
Looking for more simple recipes? Check out these shrimp dishes…
Bloody Mary Shrimp
Baked Citrus Shrimp & Asparagus
Need more dinner ideas for Lent? Check out these 20 Fish and Seafood recipes.
For more recipe inspiration, be sure to check out these pages on It’s a Keeper: