Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light April 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

376 calories; calories from fat 28%; fat 11.9g; saturated fat 3.9g; mono fat 5.4g; poly fat 1.6g; protein 30g; carbohydrates 37.9g; fiber 1.8g; cholesterol 140mg; iron 4.8mg; sodium 927mg; calcium 294mg.
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