•2 cups fresh cilantro
•1 tsp dried oregano
•3 cloves garlic
•1 tsp red pepper flakes
•1/3 cup olive oil
•2 1/2 tbsp red wine vinegar
•Sea salt and fresh ground black pepper, to taste
•8 oz whole-wheat rotini pasta (I used gluten-free fusili)
•20 medium raw shrimp, peeled and deveined
1.Preheat broiler to high. Line a large baking sheet with foil.
2.Prepare sauce: In the bowl of a food processor, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor is running, add oil and vinegar. Stir in salt and black pepper. Set aside.
3.Cook pasta according to package directions. Set aside.
4.Arrange shrimp on sheet; transfer to oven and broil for 3 to 5 minutes, turning once, until pink.
5.In a large saucepan on medium, add pasta and garlic-cilantro mixture and cook, stirring often, for 1 minute. Reduce heat to medium-low, add shrimp and stir to combine.
Nutrients per serving: Calories: 420, Total Fat: 23 g, Sat. Fat: 3 g, Carbs: 38 g, Fiber: 9 g, Sugars: 3 g, Protein: 15 g, Sodium: 95 mg, Cholesterol: 45 mg