Linguine with Shrimp and Sun-dried Tomatoes
By Lv2Cook
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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
Details
Servings 1
Preparation
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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