Cilantro and Parsley Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta. Ingredients:
4 ounces uncooked angel hair pasta (optional) |
olive oil |
1 pound uncooked medium shrimp, peeled and deveined |
1 onion, chopped |
10 sun-dried tomatoes, cut into strips |
4 cloves garlic, minced |
1/2 bunch chopped fresh parsley |
1/2 bunch chopped fresh cilantro |
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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