Olive Garden Shrimp Primavera

By á-4427

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

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.