Recipe - Linguine With Shrimp And Sun-Dried Tomatoes

1 One half ounce Sundried tomatoes; packed
without oil about 20
One half cup Boiling water
5 ounce Uncooked linguine
Cooking spray
1 pound Medium shrimp; peeled and
deveined
One half cup Chopped green onions
One half cup Dry white wine
3 tablespoon Fresh lemon juice
1 tablespoon Capers
1 tablespoon Olive oil
Three fourths teaspoon Dried Italian seasoning
One fourth teaspoon Pepper
16 small Pitted black olives
1 Clove garlic; minced
One half cup Finely shredded Parmesan
cheese

1. Combine sundried 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
mediumhigh heat until hot. Add shrimp and green onions; saute 5 minutes or
until shrimp are done. Add sundried 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 One fourth 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 EATLF Digest by aml@skypoint.com on Nov 8, 1998, converted by
MM_Buster v2.0l.