Mediterranean Linguine

Mediterranean Linguine

Mediterranean Linguine

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
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
2 teaspoons extra virgin olive oil


  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. 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.
  3. 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.
  4. Add olives, parsley, salt, pasta and Parmesan cheese; toss to blend. Remove from heat; drizzle with olive oil.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 384
Calories from Fat 22 %
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 133 mg
Carbohydrate 47 g
Fiber 2 g
Protein 30 g
Sodium 653 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 3-1/2

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