Linguine with Shrimp and Sun-Dried Tomatoes

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 ounces sun-dried tomatoes, packed without oil (about 20)
• 1⁄2 cup boiling water
• 1  lb medium shrimp or 1  lb large shrimp, peeled and deveined
• 1⁄2 cup  chopped green onion
• 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 ground black pepper
• 16  small pitted black olives
• 1  clove garlic, minced
• 5  ounces  cooked linguine
• 1⁄2 cup  finely shredded parmesan cheese

Directions

1. Thinly slice sun-dried tomatoes and place in small bowl.
2. Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
3. Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
4. Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
5. Add the remaining ingredients from wine to garlic.
6. Cook 1 minute or until throughly heated.
7. Remove from heat and toss in cooked linguine.
8. Mix well.
9. Sprinkle each serving with Parmesan cheese.