Linguine with Shrimp and Sun-Dried Tomatoes

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

Preparation

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.