Cilantro and Parsley Shrimp

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

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.

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Feb 22, 2011

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

—Nhtodd

Mar 24, 2012

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.

—Kathryn

4 Ratings

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cilantro and Parsley Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 241
Calories from Fat: 48

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.