Prep 30 mins
Cook 10 mins
A great light dish with lots of flavor. Simply serve with a salad and French bread. Taken from a Cooking Light Magazine. Cook time does not include cooking pasta.
- 42.52 g sun-dried tomatoes, packed without oil (about 20)
- 118.29 ml boiling water
- 453.59 g medium shrimp or 453.59 g large shrimp, peeled and deveined
- 118.29 ml chopped green onion
- 118.29 ml dry white wine
- 44.37 ml fresh lemon juice
- 14.79 ml capers
- 14.79 ml olive oil
- 3.69 ml dried Italian seasoning
- 1.23 ml ground black pepper
- 16 small pitted black olives
- 1 clove garlic, minced
- 141.74 g cooked linguine
- 118.29 ml finely shredded parmesan cheese
- Thinly slice sun-dried tomatoes and place in small bowl.
- Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
- Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
- Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
- Add the remaining ingredients from wine to garlic.
- Cook 1 minute or until throughly heated.
- Remove from heat and toss in cooked linguine.
- Mix well.
- Sprinkle each serving with Parmesan cheese.
I'll admit to making this into Linguine with Chicken and Sun-Dried Tomatoes because that's what I had on hand. It was marvelous. So if you're like-minded, go for it - it tasted great.
Totally impressive! I wondered about all the flavors "fighting" with each other, but it was delicious! It honestly didn't smell good when I first added all the ingredients together, but after cooking a couple minutes it smelled and tasted wonderful. Followed the recipe exactly, and am glad I did. This was great; thanks!
I used angel hair pasta and spinach instead of green onions. I thought it was great! Very easy and fast.