Linguine with Shrimp and Sun-Dried Tomatoes

1. 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.