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    Linguine w/Shrimp and Sun-dried Tomatoes

    Source of Recipe

    1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
    1/2 cup boiling water
    5 ounces uncooked linguine
    Cooking spray
    1 pound medium shrimp, peeled and deveined
    1/2 cup chopped green onions
    1/2 cup dry white wine
    3 tablespoons fresh lemon juice
    1 tablespoon capers
    1 tablespoon olive oil
    3/4 teaspoon dried Italian seasoning
    1/4 teaspoon pepper
    16 small pitted black olives
    1 garlic clove, minced
    1/2 cup finely shredded Parmesan cheese

    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; sauté 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until throughly 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 11.9g (sat 3.9g, mono 5.4g, poly 1.6g); PROTEIN 30g; CARB 37.9g; FIBER 1.8g; CHOL 140mg; IRON 4.8mg; SODIUM 927mg; CALC 294mg;




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