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1 1/2 ounces sun-dried tomatoes -- packed without oil
1/2 cup boiling water
5 ounces linguine -- uncooked
vegetable cooking spray
1 pound medium fresh shrimp --peeled and deveined
1/2 cup green onion -- chopped
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 black olives
1 clove garlic -- minced
1/2 cup parmesan cheese -- finely shredded
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; cook 1 minute or until thoroughly heated. Remove shrimp mixture from heat and add cooked pasta; toss well. Serve with cheese. Yield: 4 servings (serving size: 1 1/4 cup pasta mixture and 2 tablespoons cheese).
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