I made this Cilantro and Parsley Shrimp on Saturday for a quick lunch. This dish is simple, quick to prepare, and light--no heavy "full of preservative" white or red sauces from bottles or cans. It makes me happy.
Shell, de-vein and wash if using fresh shrimp. If not, move on!
Finely chop parsley, cilantro and garlic using food processor.
Heat a heavy skillet over medium high heat and add olive oil and/or butter. When hot, but not too hot, add chopped cilantro/parsley/blend. Stir until cooked and ingredients have been infused into oil.
Add shrimp and cook until the shrimp is opaque (generally only a couple of minutes).
Add salt and pepper(and pepper flakes) to taste.
Add your favorite cooked pasta(if using), toss and enjoy. Sprinkle on grated parmesan and mix to combine. Serve more on top!
Note: *If you dislike or are allergic to shrimp, try it with chicken.