A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
4 cups penne pasta
5 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 (16 ounce) can diced tomatoes with green chilies, drained
½ lemon, juiced
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh parsley
salt, to taste
ground black pepper, to taste
1 pinch crushed red pepper flakes, or to taste
1 teaspoon grated Parmesan cheese, or to taste
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