whisk olive oil, parmesean, brown sugar, soy sauce, garlic, and red pepper flakes together.

Add shrimp to large plastic zip lock bag, pour marinade over top, then seal the bag and shake to coat.

Place in fridge for at least 30 minutes.

When ready to eat, bring water to boil in a large pot and cook penne.

While pasta is cooking, heat a large skillet over medium-high heat.

Add all cintents of bag then cook shrimp until pink, about 2 minutes per side.

Add penne to skillet and toss to cook completely.