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Servings: 4

Total Time: 20 minutes

  • 3/4 pound medium shrimp
  • 6 clove garlic
  • 1/4 cup onion
  • 2 lemons
  • 5 Tbsp olive oil
  • 1 tsp red pepper flakes
  • 0 low sodium vegetable stock
  • 3/4 pound whole wheat spaghetti
  • 2 Tbsp butter
  • 1 bunch parsley

Preparation Notes

Peel and devein shrimp before cooking.


  1. Bring a large pot of water to a boil and add pasta. 
  2. Cook until just tender, following package directions.
  3. Combine minced garlic and onion, zest and juice of one lemon, olive oil, red pepper flakes, salt, pepper and shrimp in a large sauté pan.
  4. Saute until shrimp are slightly pink and form a "C" shape.
  5. Remove shrimp from pan using a slotted spoon and set aside.
  6. Add butter to pan and deglaze pan using vegetable stock (about ½ cup) and simmer for three minutes.
  7. Add shrimp and pasta back to sauté pan and toss.
  8. Top with chopped parsley.


Nutrition information per serving: 453 calories; 22 g total fat; 6 g saturated fat; 169 mg cholesterol; 817 mg sodium; 39 g carbohydrate; 6 g fiber; 28 g protein

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