Linguine with Shrimp and Sun-Dried Tomatoes

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

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 28%
  • Fat: 11.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 30g
  • Carbohydrate: 37.9g
  • Fiber: 1.8g
  • Cholesterol: 140mg
  • Iron: 4.8mg
  • Sodium: 927mg
  • Calcium: 294mg

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.
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