Olive Garden Shrimp Primavera

Olive Garden Shrimp Primavera

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SAUCE:

  • 6

    tbsp. butter or margarine

  • 1

    tbsp. garlic, fresh, minced

  • 1 oz. package Knorr Newburg Sauce Mix (or similar)

  • 32

    oz. crushed tomatoes, canned

  • 1

    −½ tbsp. lemon juice, fresh

  • ¼

    tsp. (or to taste) red pepper, crushed

  • ½

    tsp. basil, dry

  • ¼

    tsp. marjoram, dry

  • ½

    tsp. black pepper

  • VEGETABLES:

  • ½

    lb. mushrooms, halved (or quartered if large)

  • 1

    cup green bell peppers, cut into 1" squares

  • 1

    cup red bell peppers, cut into 1" squares

  • ½

    cup yellow onion, cut into 1" squares

  • 2

    Tbsp. butter for sauting

  • PASTA:

  • 1

    lb. fresh Olive Garden Linguine (or quality dry pasta)

  • SHRIMP:

  • 1

    lb. medium to large fully cooked shrimp, thawed and drained

Directions

Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes. Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes more. Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.


Nutrition

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