Cilantro and Parsley Shrimp
Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 241 calories; protein 23.4g; carbohydrates 25.1g; fat 5.4g; cholesterol 172.6mg; sodium 370mg.
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