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 ; )
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!