Garlic-Cilantro Shrimp Rotini

2 cups fresh cilantro
1 tsp dried oregano
3 cloves garlic
1/2 - 1 tsp red pepper flakes
1/3 cup olive oil
2 1/2 Tbsp red wine vinegar
salt and ground black pepper to taste
8 ounce whole-wheat rotini pasta
20 medium raw shrimp, peeled and deveined

Preheat broiler to high. Line a large baking sheet with foil.
Prepare sauce: In 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.
Cook pasta according to package directions. Set aside.
Arrange shrimp on baking sheet; transfer to oven and broil 3-5 minutes, turning once, until pink.
In a large saucepan on medium, add pasta and garlic-cilantro mixture and cook, stirring often, for 1 minute. Reduce heat to medium-low and add shrimp. Stir to combine.

This serves 4.

Calories: 420
Total Fat: 23 grams, Sat. fat: 3 g, Monounsaturated: 14 g, polyunsaturated: 2 g
Carbs: 38 g
Fiber: 9 g
Sugars: 3 g
Protein: 15 g
Sodium: 95 mg
Cholesterol: 45 mg

I found this recipe in a Clean Eating magazine. I used 1 tsp red pepper flakes as the recipe called for but it was a little on the spicy side so you may want to adjust according to preference.