CILANTRO AND PARSLEY SHRIMP

Cilantro and Parsley Shrimp image

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

Provided by Stacey

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 25m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 25.1 g, Cholesterol 172.6 mg, Fat 5.4 g, Fiber 3.1 g, Protein 23.4 g, SaturatedFat 0.8 g, Sodium 370 mg, Sugar 4.9 g