Spicy Shrimp & Veggie Skillet

If I had my way, we’d eat cupcakes for dinner EVERY night.

I mean, isn’t that what being an adult is all about? Doing whatever you want and staying up all night and never eating vegetables?

Riiiight. Unfortunately for my ten-year-old self, I actually love going to bed early and eating asparagus. But, I also really love cupcakes. So, there’s that. I’ll have to rethink my ideas on being a “grown up,” and get back to you. (I’ll make sure this vision includes sugar and wine, with a splash of responsibility!)

But sometimes, meals like this spicy shrimp and veggie skillet are necessary. It’s filling and healthy, with just the right amount of heat*.

*Now, it should be noted that I happen to cook for someone who is lacking a spice-o-meter. As in, nothing is ever too spicy for him. Whereas my eyes are watering when I eat chicken from Chipotle – I love spicy food, I just can’t always handle it! So, when I say the right amount of heat, I mean for those like me. If you want this to be a little spicier, just double the amount of red pepper flakes.

This is the perfect home-late-from-work weeknight meal. Plus, the shrimp gets us out of the traditional “Quick Chicken Dinner” rut. I will definitely be making this again soon! …And hopefully updating this post with a much better picture ; )

Shrimp Veggies Skillet

Spicy Shrimp & Veggie Skillet

Via How Sweet Eats

  • 2/3 lb raw peeled and deveined shrimp
  • 1/3 cup olive oil
  • 1/2 cup parmesan cheese
  • 3 garlic cloves, minced
  • 2 teaspoons brown sugar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/2 lb pasta of your choice (I used thin spaghetti)
  • Veggies of your choice: broccoli, carrots, sugar snap peas

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 to marinate (for anywhere from 30 minutes to several hours).

First, put a little olive oil in a large skillet and add the veggies of your choice over medium heat (I always sprinkled a little Lawry’s on them here!). Meanwhile, bring water to boil in a large pot and cook pasta according to directions. Before the veggies are softened (5-10 minutes), take them off the heat and place them on a plate. Then, dump the shrimp and marinade into the same large skillet, and cook until the shrimp is pink (about 2 minutes each side). As soon as that’s ready, add the veggies back into the skillet with the shrimp, and mix. Add the pasta and additional cheese right before serving. Enjoy!

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One thought on “Spicy Shrimp & Veggie Skillet

  1. Pingback: Weekly Menu August 4 | PB & Pinot

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