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Olive Garden Shrimp Primavera

Sauce
6 T. butter or margarine
1 T. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce ( or similar)
32 oz. crushed tomatoes, canned
1 1/2 T. lemon juice, fresh
1/4 t. (or to taste) red pepper, crushed
1/2 t. basil, dry
1/4 t. marjoram, dry
1/2 t. black pepper

Pasta
1 lb. fresh Linguine (or quality dry pasta)

Vegetables
1/2 lb. mushrooms, halved (or quartered if large)
1 C. green bell peppers, cut into 1 inch squares
1 C. red bell peppers, cut into 1 inch squares
1/2 C. yellow onion, cut into 1 inch squares
2 T. butter for saut�ing

Shrimp
1 lb. 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 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 Shrimp Primavera over hot linguine. Pass Parmesan cheese.

 

    
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