Lite Spicy Parmesan Shrimp Pasta (adapted recipe)

I thought I would share a lighter edition of Shrimp Parmesan Pasta that was adapted from : which was also  adapted from


I  altered it a bit to make it a bit healthier.  Everyone has to be sick of left over ham and turkey by now and there is nothing more comforting than some good, fresh, warm Pasta. Who doesn’t crave creamy, high carb, high fat fettuccine every once in a while? This recipe is a lighter version, you can indulge and not feel guilty.


This is a delicious skillet meal that is super fast and easy to throw together on a busy  night! . The trick to this easy recipe, as quoted in the link above,  is the marinade. I have made this recipe a few times and the more you marinade it- the better it tastes. The recipe recommends at least 30 minutes, but overnight would make it even more tasty. As the name suggests- It is spicy so if you are looking for less spice, don’t add red pepper flakes.


  • 1/3 cup olive oil-( I used extra virgin )
  • 1/4 cup Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar ( I used a lighter version)
  • 2 teaspoons soy sauce ( I used a lighter version with less sodium)
  • 1/2 teaspoon red pepper flakes or more if you perfer
  • 1 lb medium or large shrimp, peeled and deveined
  • 85 grams dry penne ( I used Primo it is high in  protein)
  • Salt and fresh ground black pepper, to taste
  • In a bowl, whisk olive oil, parmesan, minced garlic, brown sugar, soy sauce and the red pepper flakes. Once mixed, place mixture in a large ziploc bag or large bowl and add the shrimp. Marinade for at least 30 minutes to overnight, turning the bag or stirring the bowl occasionally.
  • In large pot of boiling salted water, cook pasta following package instructions; drain well.
  • Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and  toss to combine; season with salt and pepper
  • Serve,  garnished with Parmesan and green onions (optional).

Here is a screen shot of the nutritional information


I made 6 servings. If you are tracking your food though myfitnesspal you might ask- how do you count a serving? No, its not 1 cup. If you have a kitchen scale and obsessively weigh your food like I do, weigh the entire recipe and divide the grams or oz by 4-6 (servings). From there you can figure out serving size.

This pasta turned out so delicious  I encourage you to check out both links above for more tasty recipes!

For 6 servings:

-1 serving is equal to 337 calories, 15g Fat, 620 mg sodium, 28grams of carbohydrates, 1 g of fiber, 1g of sugar, and 22g of protein. 




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