Garlic Cilantro Shrimp Rotini

I decided to try a new recipe for our Valentine dinner and since I don't make shrimp very often (I love it but I don't love preparing it), knew this would be a treat. The recipe came from Clean Eating magazine but you would never know it :-). It was sooo flavorful and we all loved it! Just be sure everyone eats some, because you definitely will have some garlic breath afterwards!

INGREDIENTS:
•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

INSTRUCTIONS:
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