Sunday, March 20, 2011

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

  • 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

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


  1. This looks and sounds delicious. I'm going to try this as soon as I get the courage to go to Costco. I try to avoid the place as I usually can't make it out of there with less than $200.

  2. I do my best to go with a list (and to go alone!). :)