cilantro-and-parsley-shrimp

Cilantro and Parsley Shrimp

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Stacey
Recipe by  Stacey

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (2)

Rate This Recipe
Nhtodd
8

Nhtodd

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

Kathryn
2

Kathryn

This recipe is so simple and delicious. A little too much onion for my liking so the next time I make I'm only going to use half an onion.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 25.1 g
  • 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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