The combination of shrimp, garlic, red wine, Italian herbs, sundried tomatoes and Greek olives gives this colorful dish a Mediterranean flair.
Makes 4 servings
|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|
|3||tablespoons grated Parmesan cheese|
|2||teaspoons extra virgin olive oil|
- 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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||22 %|
|Total Fat||10 g|
|Saturated Fat||2 g|
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