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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I made this tonight for the first time and really enjoyed it. The only change I will make next time is to use plain black olives (like the recipe called for) instead of Calamata olives, which I had instead of black. They were too salty. Other than that, the dish was delicious!
This is going into the permanent rotation! Added chicken for the kids but otherwise this is a super dish! Came together easily with ingredients I have on hand (having a tough time find tomatoes in oil but that's OK). Served with green beans. Will definitely make again!
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