Olive Garden Shrimp Primavera
By á-4427
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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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