Linguine with Shrimp and Sun-Dried Tomatoes

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

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

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.

Nutritional Information

Calories:

376 (28% from fat)

Fat:

11.9g (sat 3.9g,mono 5.4g,poly 1.6g)

Protein:

30g

Carbohydrate:

37.9g

Fiber:

1.8g

Cholesterol:

140mg

Iron:

4.8mg

Sodium:

927mg

Calcium:

294mg