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Cilantro and Parsley Shrimp

Rated as 4.17 out of 5 Stars

"Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta."
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25 m servings 241
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 241 calories; 5.4 25.1 23.4 173 370 Full nutrition

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Read all reviews 4
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very good I would use a few less tomatoes next time but still I still enjoyed it very much.

I had my doubts about the cilantro and parsley combo, but it totally works. We served this over angel hair pasta, as suggested (12 oz. of pasta for 4 people though), and I added a splash of whit...

This is a keeper! My picky kids loved it. Explosion of flavors in your mouth

Very simple and easy to make. I loved the combination, we added some white wine as one of the reviews recommended and it was very good.