Linguine with Shrimp and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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