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Linguine with Shrimp and Sun-Dried Tomatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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; 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.