Cooking for Italian Mediterranean Linguine

The combination of shrimp, garlic, red wine, Italian herbs, sundried tomatoes and Greek olives gives this colorful dish a Mediterranean flair.

Recipes

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:

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.