Cilantro and Parsley Shrimp

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

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.