Cilantro and Parsley Shrimp

Cilantro and Parsley Shrimp

2
Stacey 0

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

Ingredients

25 m servings 241 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 4 Ratings

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very good I would use a few less tomatoes next time but still I still enjoyed it very much.

I had my doubts about the cilantro and parsley combo, but it totally works. We served this over angel hair pasta, as suggested (12 oz. of pasta for 4 people though), and I added a splash of whit...