Linguine with shrimp and sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | ounce | Sun-dried tomatoes; packed without oil about 20 |
| ½ | cup | Boiling water |
| 5 | ounces | Uncooked linguine |
| Cooking spray | ||
| 1 | pounds | Medium shrimp; peeled and deveined |
| ½ | cup | Chopped green onions |
| ½ | cup | Dry white wine |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Capers |
| 1 | tablespoon | Olive oil |
| ¾ | teaspoon | Dried Italian seasoning |
| ¼ | teaspoon | Pepper |
| 16 | smalls | Pitted black olives |
| 1 | Clove garlic; minced | |
| ½ | cup | Finely shredded Parmesan cheese |
Directions
1. Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes, and drain well. Slice thinly, and set aside. Cook pasta according to package directions, omitting salt and fat; set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp and green onions; saute 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until thoroughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese. Yield: 4 servings (serving size: 1¼ cups pasta mixture and 2 tablespoons cheese).
Calories 376 (28 % from fat); fat 11.9 g (sat 3.9 g, mono 5⅖ g, poly 1⅗ g); protein 30 g; carbohydrates 37.9 g; fiber 1⅘ g; cholesterol 140 mg; iron 4⅘ mg; sodium 927 mg; calcium 294 mg.
Recipe by: Cooking Light Magazine, April 1997, page 194 Posted to EAT-LF Digest by aml@... on Nov 8, 1998, converted by MM_Buster v2.0l.
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