1-1\/2 oz. sun-dried tomatoes, packed without oil (about 20)
\n1\/2 C. boiling water
\n5 oz. uncooked linguine
\nCooking spray
\n1 pound medium shrimp, peeled and deveined
\n1\/2 C. chopped green onions
\n1\/2 C. dry white wine
\n3 T. fresh lemon juice
\n1 T. capers
\n1 T. olive oil
\n3\/4 tsp. dried Italian seasoning
\n1\/4 tsp. pepper
\n16 small pitted black olives
\n1 garlic clove, minced
\n1\/2 C. finely shredded Parmesan cheese<\/p>\n
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 shrimp and green onions; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 1-1\/4 C. pasta mixture and 2 T. cheese<\/p>\n
Calories: 376
\nFat: 11.9g
\nFiber: 1.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 oz. sun-dried tomatoes, packed without oil (about 20) 1\/2 C. boiling water 5 oz. uncooked linguine Cooking spray 1 pound medium shrimp, peeled and deveined 1\/2 C. chopped green onions 1\/2 C. dry white wine 3 T. fresh lemon juice 1 T. capers 1 T. olive oil 3\/4 tsp. dried Italian seasoning 1\/4 tsp. pepper 16 small pitted black olives 1 garlic clove, minced 1\/2 C. finely shredded Parmesan cheese Combine sun-dried tomatoes and boiling water in a bowl;…<\/p>\n