1 1/2 oz sun-dried tomatoes; packed -without oil about 1/2 c boiling water 5 oz uncooked linguine 1 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
Instructions
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).
