Linguine with Shrimp and Sun-Dried Tomatoes

Ingredients

• 16 small olives black pitted
• 1 tablespoon capers 
• 0.5 cup cooking wine dry white
• 1  garlic clove minced
• 0.5 cup green onions chopped
• 0.8 teaspoon penzey's southwest seasoning dried italian
• 3 tablespoons juice of lemon fresh
• 5 ounces pasta uncooked
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese shredded finely
• 0.3 teaspoon pepper 
• 1 pound shrimp deveined peeled
• 1.5 ounces sun-dried tomatoes packed ( 20)
• 0.5 cup water boiling

Equipment

• bowl
• frying pan

Directions

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.
3. Add shrimp and green onions; saut 5 minutes or until shrimp are done.
4. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until throughly heated.
5. Remove shrimp mixture from heat, and add cooked pasta; toss well.
6. Serve with cheese.