1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
1/2 cup boiling water
5 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1/2 cup chopped green onions
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup finely shredded Parmesan cheese
How to Make It
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.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp and green onions; sauté 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until throughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese.
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