Linguine with Shrimp and Sun-Dried Tomatoes (P/P)

By catgirl

Ingredients

• Sun-dried tomatoes, in oil, drained
• 1/2 cup boiling water
• 5 ounces uncooked whole wheat linguine
• Cooking spray
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup dry white wine
• baby spinach
• 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

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 green onions and garlic; sauté 5 minutes. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until throughly heated. Cook off extra liquid if necessary. Add shrimp and cook until done. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese.