| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Main dishes, Pastanoodle, Seafood, Cooking lig | 4 | Servings |
INGREDIENTS
| 1 1/2 | oz | Sun-dried tomatoes; packed without oil about 20 |
| 1/2 | c | Boiling water |
| 5 | oz | Uncooked linguine |
| Cooking spray | ||
| 1 | lb | Medium shrimp; peeled and deveined |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Dry white wine |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Capers |
| 1 | tb | Olive oil |
| 3/4 | ts | Dried Italian seasoning |
| 1/4 | ts | Pepper |
| 16 | sm | Pitted black olives |
| 1 | Clove garlic; minced | |
| 1/2 | c | Finely shredded Parmesan cheese |
INSTRUCTIONS
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; saute 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); 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 cups pasta mixture and 2 tablespoons cheese). Calories 376 (28 % from fat); fat 11.9 g (sat 3.9 g, mono 5.4 g, poly 1.6 g); protein 30 g; carbohydrates 37.9 g; fiber 1.8 g; cholesterol 140 mg; iron 4.8 mg; sodium 927 mg; calcium 294 mg. Recipe by: Cooking Light Magazine, April 1997, page 194 Posted to EAT-LF Digest by aml@skypoint.com on Nov 8, 1998, converted by MM_Buster v2.0l.
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