Try this Linguine with Shrimp and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better description1. Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes, and drain well. Slice thinly, and set aside. Cook pasta according to package directions, omitting salt and fat; set aside. 2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp and green onions; saute 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until thoroughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese. Yield: 4 servings (serving size: 1 1/4 cups pasta mixture and 2 tablespoons cheese). Calories 376 (28 % from fat); fat 11.9 g (sat 3.9 g, mono 5.4 g, poly 1.6 g); protein 30 g; carbohydrates 37.9 g; fiber 1.8 g; cholesterol 140 mg; iron 4.8 mg; sodium 927 mg; calcium 294 mg. Recipe by: Cooking Light Magazine, April 1997, page 194 Posted to EAT-LF Digest by aml@skypoint.com on Nov 8, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 125 | ||
Calories from Fat: 17 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 25.9mg | 8 % | |
Sodium 75.4mg | 3 % | |
Potassium 104.1mg | 3 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 21.5g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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