• 8 oz whole wheat or lentil pasta
  • 4 tablespoons extra-virgin olive oil
  • 1 cup sliced red onions
  • 4 tomatoes, chopped 
  • 1 pound shrimp, peeled and deveined
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes 
  • 4 tablespoons Spicy Garlic-Parm sauce
  • ¼ cup chopped fresh parsley

Nutrition Facts

  • Calories: 444
  • Total Fat: 14.2 g
  • Carbs: 46 g
  • Dietary Fiber: 5.9 g
  • Sugars: 9.3 g
  • Protein: 27.7 g
  • Cholesterol: 191 mg
  • Sodium: 331 mg

Featured in this recipe: Spicy Garlic Parm

Spicy Garlic Parm

Spicy Garlic Parm

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Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.


Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.


In the same skillet, add red onions and sauté for about 5 minutes or until soft and fragrant; stir in minced garlic and red pepper flakes. Sauté for a minute and add in chopped tomatoes. Cook until tomatoes are tender.


Stir in the cooked pasta and Spicy Garlic-Parm sauce to the skillet. Toss well to coat the pasta with the sauce.


Return the cooked shrimp to the skillet, mixing them in with the pasta.


If needed, add a bit of reserved pasta water to adjust the consistency of the sauce.


Serve the pasta and shrimp garnished with fresh chopped parsley.