1. Fill a large, shallow pot halfway with water. Add a large pinch of of salt and cover until it comes to a boil.

2. Wash the onion, peeled garlic cloves, and cherry tomatoes. Finely chop the onion and garlic and set aside.

3. Once the water reaches a boil, add the whole grain pasta. Cook to desired doneness and strain.

3. Remove the shrimp from the freezer and run them under cool water until no longer firm. Pull tails off and double-check to ensure each one is deveined. Set them aside in a bowl with a pinch of salt and pepper.

5. Heat a drizzle of olive oil in the same pan. Add the onion and garlic mixture along with salt, pepper, oregano, and dried basil once the oil starts to crack. Cook on medium heat until the onions start to sweat.

6. Slice the cherry tomatoes in half and set aside in a bowl with a pinch of salt and pepper.

7. Add the crushed tomatoes to the pot and bring it to a boil. Once it starts bubbling, reduce the heat and simmer for 5-10 minutes.

8. Stir in the cooked pasta and fold it into the sauce with a wooden spoon. If your kids don't like shrimp red peppers use tongs to set aside half the pasta.

9. Add the cherry tomatoes and cover for 2 minutes. Then stir in the shrimp and hit the sauce with a dash of red pepper flakes and simmer for 3 minutes.

10. Divide between four bowls and serve.