Shrimp Primavera, The Olive Garden's

By arthurlemay

Ingredients

• For The Sauce:
• 6 tablespoons butter
• 1 tablespoon garlic, minced
• 1 envelope newburg sauce, Knorr's
• 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, halved or quartered
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• For The Pasta:
• 1 pound linguine
• 1 pound shrimp, peeled and deveined, cooked
• 1/4 cup armesan cheese, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

To Make The Sauce:

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

To Make The Vegetables:

In a large saute pan, melt the butter over medium-high heat. Add the vegetables and sauté for about 3 minutes, until crisp and tender. Add the new burg sauce and simmer 5 minutes more.

To Make The Pasta:

Cook the pasta according to the package directions.

When the pasta is almost done, stir the shrimp into the new burg sauce and heat through. Do not boil.

Drain the linguine and place in a large serving bowl. Spoon the shrimp primavera sauce over the top. Sprinkle the Parmesan cheese over the top and serve immediately.