Shrimp Primavera, The Olive Garden's

By arthurlemay

Ingredients

• For The Sauce:
• 6 tablespoons butter
• 1 tablespoon garlic, minced
• 1 envelope Knorr's new burg sauce
• 1 can (32 ounces) crushed tomatoes
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• For The Vegetables:
• 2 tablespoons butter
• 1/2 pound mushrooms, quartered
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/2 cup onion, chopped
• For The Pasta:
• 1 pound penne pasta
• 1 pound shrimp, cooked
• 1/4 cup Parmesan cheese, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

To Make The Sauce:

Melt the butter in a 3 quart saucepan. Add the garlic and cook 1 minute. Add the remaining sauce ingredients. Stir well and simmer for about 10 minutes.

For The Vegetables:

In a large saute pan, melt the butter. Add the vegetables and saute for 3-5 minutes, until the vegetables are crisp and tender. Add the sauce and simmer 5-6 minutes more.

For The pays:

Cook the pasta according to package directions.

When the pasta is almost done. Stir the shrimp into the simmering sauce (above) and heat through. Do not boil.

Drain the pasta and spoon the shrimp primavera sauce over the top.

Serve with the Parmesan cheese on the side.