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Linguine with Shrimp and Sun-dried Tomatoes


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  • 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


Servings 1


Step 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.

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 thoroughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese.

Serving Size: 1 1/4 cups pasta mixture and 2 tablespoons cheese

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