recipe of the month  January 2021

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

Prep: 15 mins
Cook: 10 mins
Total: 25 mins



Original recipe yields 4 servings

Ingredient Checklist
Instructions Checklist
  • 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

241 calories; protein 23.4g; carbohydrates 25.1g; fat 5.4g; cholesterol 172.6mg; sodium 370mg.

Cilantro and Parsley Shrimp

Full Nutrition

Servings Per Recipe: 4
Calories: 240.8
% Daily Value *
protein: 47 %
carbohydrates: 8 %
dietary fiber: 12 %
fat: 8 %
saturated fat: 4 %
cholesterol: 58 %
vitamin a iu: 27 %
niacin equivalents: 70 %
vitamin b6: 16 %
vitamin c: 35 %
folate: 13 %
calcium: 7 %
iron: 26 %
magnesium: 19 %
potassium: 16 %
sodium: 15 %
thiamin: 10 %
*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.

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