Linguine with Shrimp & Sun Dried Tomatoes

A delicious combination of flavors, this was also an easy dish to prepare. This is from Cooking Light, April 1997. I adapted it slightly. Next time I'll also cut up the olives to spread it around a bit more.

Linguine with Shrimp & Sun Dried Tomatoes
serves 4

Ingredients:

• 1 1/2 ounces sundried tomatoes, packed without oil
• 1/2 cup boiling water
• 5 oz uncooked linguine (I used Al Dente Carba-Nada Roasted Garlic Fettucine)
• cooking spray
• 1 lb medium shrimp, peeled and deveined (I used frozen precooked no tail shrimp from Costco)
• 1/2 cup chopped green onions
• 1/2 cup dry white wine (I substituted vegetable broth because I didn't have any white wine)
• 3 TB lemon juice
• 1 TB capers
• 1 TB olive oil
• 3/4 tsp italian seasoning
• 1/4 tsp pepper
• 16 small black pitted olives
• 2 garlic cloves, minced
• 1/2 cup finely shredded parmesan

Directions:

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.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp and green onions; saute until shrimp are heated (or cooked if using raw shrimp, about 5 minutes). Add sun-dried tomatoes, wine (or broth) and next ingredients through garlic; cook 1 minute or until thoroughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese.

Nutrition:
376 calories (28% from fat), 11g fat, 4.8mg iron, 140mg cholesterol, 294mg calcium, 37.9 carbs, 927mg sodium, 30g protein, 1.8g fiber