Garlic Shrimp Rotini

I was looking in my Clean Eating mag a few months back and ripping all the recipes out to try. Finally the other way when transporting cleaning spots, this recipe fell on my floor and begged me to make it. Ok, maybe not begged, but it ended up staring at me when my stomach was growling so it was thrown into this week's menu plan. I can't rave about it enough. 

• 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
• 20 medium raw shrimp, peeled and deveined

ONE:
baking sheet with foil.
Prepare sauce: In a food processor, pulse 
TWO:
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.
Cook pasta according to package 
THREE:
directions. Set aside.
Arrange shrimp on sheet; transfer to 
FOUR:
oven and broil for 3 to 5 minutes, turning 
once, until pink. 
FIVE: In a large sauce pan on medium heat add the 
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, MONOUNSATURATED FAT: 14 g,
POLYUNSATURATED FAT: 2 g, CARBS: 38 g, FIBER: 9 g, SUGARS: 3 g, PROTEIN: 15 g,
SODIUM: 95 mg, CHOLESTEROL: 45 mg