Title: Linguine with Shrimp and Sun-Dried Tomatoes
Categories: Main dishes, Pastanoodle, Seafood, Cooking lig
Yield: 4 Servings

1 1/2 oz Sun-dried tomatoes; packed
-without oil about 20
1/2 c Boiling water
5 oz Uncooked linguine
Cooking spray
1 lb Medium shrimp; peeled and
-deveined
1/2 c Chopped green onions
1/2 c Dry white wine
3 tb Fresh lemon juice
1 tb Capers
1 tb Olive oil
3/4 ts Dried Italian seasoning
1/4 ts Pepper
16 sm Pitted black olives
1 Clove garlic; minced
1/2 c Finely shredded Parmesan
-cheese

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 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. Yield: 4 servings (serving size: 1 1/4 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 EAT-LF Digest by aml@skypoint.com on Nov 8, 1998, converted by
MM_Buster v2.0l.