| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Cooking lig, Main dishes, Pastanoodle, Seafood |
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 |
T |
Fresh lemon juice |
| 1 |
T |
Capers |
| 1 |
T |
Olive oil |
| 3/4 |
t |
Dried Italian seasoning |
| 1/4 |
t |
Pepper |
| 16 |
|
Pitted black olives |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Finely shredded Parmesan |
|
|
cheese |
| 1 1/4 |
c |
ps pasta mixture and 2 tablespoons cheese)., ps pasta mixture and 2 tablespoons cheese. |
INSTRUCTIONS
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; 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:
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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