Ingredients25 m servings 241 cals
- 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.
Per Serving: 241 calories; 5.4 g fat; 25.1 g carbohydrates; 23.4 g protein; 173 mg cholesterol; 370 mg sodium. Full nutrition
ReviewsRead all reviews 4
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