INGREDIENTS
8
ounces uncooked linguine
1/2
package (1-1/2 ounces) sun-dried tomatoes, drained
Nonstick cooking spray
1
package (8 ounces) sliced fresh mushrooms
4
cloves garlic, minced
3/4
cup finely chopped onion
1/2
medium green bell pepper, thinly sliced
1‑1/2
teaspoons dried Italian seasoning
1/2
teaspoon red pepper flakes
2
tablespoons dry red wine
12
ounces medium shrimp, peeled and deveined
12
kalamata olives, pitted and sliced
or 20 medium pitted black olives, halved
1/4
cup chopped fresh parsley
1/2
teaspoon salt
3
tablespoons grated Parmesan cheese
2
teaspoons extra virgin olive oil
PREPARATION:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, bring 2 cups water to a boil over high heat; add tomatoes. Reduce heat to low; simmer, uncovered, 4 minutes. Drain well; cool slightly. Cut into thin strips; set aside.
- Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add mushrooms and garlic; cook 4 minutes. Add onion, bell pepper, Italian seasoning and red pepper flakes; cook 4 minutes. Add wine, tomatoes and shrimp; cook 6 to 8 minutes or until shrimp are opaque.
- Add olives, parsley, salt, pasta and Parmesan cheese; toss to blend. Remove from heat; drizzle with olive oil.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Sodium
653 mg
Protein
30 g
Fiber
2 g
Carbohydrate
47 g
Cholesterol
133 mg
Saturated Fat
2 g
Total Fat
10 g
Calories from Fat
22 %
Calories
384
DIETARY EXCHANGE:
Meat
3-1/2
Vegetable
2
Starch
2
