Cilantro and Parsley Shrimp recipe

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Ingredients

4 ounces uncooked angel hair pasta
olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 onion, chopped
10 sun-dried tomatoes, cut into strips
4 cloves garlic, minced
½ bunch chopped fresh parsley
½ bunch chopped fresh cilantro

Nutrition Info

240.8 calories
carbohydrate: 25.1 g
cholesterol: 172.6 mg
fat: 5.4 g
fiber: 3.1 g
protein: 23.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 370 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the shrimp and onion, cook and stir until the shrimp are beginning to turn pink, about 2 minutes. Stir in the sun-dried tomatoes and garlic. Continue cooking until the shrimp are no longer opaque in the center and the onion has turned translucent, about 4 minutes. Stir in the parsley and cilantro, and pour over pasta to serve.

Recipe Yield

4 servings

Recipe Note

Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta.

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