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 caloriescarbohydrate: 25.1 gcholesterol: 172.6 mgfat: 5.4 gfiber: 3.1 gprotein: 23.4 gsaturatedFat: 0.8 gservingSize: -sodium: 370 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cilantro and Parsley Shrimp
Directions
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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.
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.