Linguine With Shrimp And Sun-dried Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 ounce: Sun-dried tomatoes, packed without oil about 20
1/2 cup: Boiling water,
5 ounce: Uncooked linguine,
Cooking spray,
1 lbs: Medium shrimp, peeled and deveined
1/2 cup: Chopped green onions,
1/2 cup: Dry white wine,
3 tbsp: Fresh lemon juice,
1 tbsp: Capers,
1 tbsp: Olive oil,
3/4 tsp: Dried Italian seasoning,
1/4 tsp: Pepper,
16 small: Pitted black olives,
1 Clove: garlic, minced
1/2 cup: Finely shredded Parmesan cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp