Olive Garden Shrimp Primavera

Sauce
6 tablespoons butter or margarine
1 tablespoon garlic, fresh, minced
1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)
32 ounces crushed tomatoes, canned
1 1/2 tablespoons lemon juice, fresh
1/4 teaspoon (or to taste) red pepper, crushed
1/2 teaspoon basil, dry
1/4 teaspoon marjoram, dry
1/2 teaspoon black pepper

Vegetables
1/2 pound mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1-inch squares
1 cup red bell peppers, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter for saut�ing

Pasta
1 pound fresh Olive Garden Linguine (or quality dry pasta)

Shrimp
1 pound medium to large fully cooked shrimp, thawed and drained

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 saut� pan, melt 2 tablespoons butter. Saut� 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.