Linguine with Shrimp and Sun-Dried Tomatoes



4 servings (serving size: 1 1/4 cups pasta mixture and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 28 %
Fat 11.9 g
Satfat 3.9 g
Monofat 5.4 g
Polyfat 1.6 g
Protein 30 g
Carbohydrate 37.9 g
Fiber 1.8 g
Cholesterol 140 mg
Iron 4.8 mg
Sodium 927 mg
Calcium 294 mg


1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
1/2 cup boiling water
5 ounces uncooked linguine
Cooking spray
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


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.

April 1997
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