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Olive Garden Shrimp Primavera

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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 −1/2 tbsp. lemon juice, fresh
  • 1/4 tsp. (or to taste) red pepper, crushed
  • 1/2 tsp. basil, dry
  • 1/4 tsp. marjoram, dry
  • 1/2 tsp. black pepper
  • VEGETABLES:
  • 1/2 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
  • 1/2 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

Details

Preparation

Step 1

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.

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