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Olive Garden Shrimp Primavera

Sauce Ingredients:

  • 6 Tbsp butter or margarine
  • 1 Tbsp garlic, fresh, minced
  • 1 (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 Ingredients:

  • 1/2 lbs 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 Tbsp butter for saut?ing

Pasta Ingredients:

  • 1 lbs fresh Olive Garden Linguine (or quality dry pasta)

Shrimp Ingredients:

  • 1 lbs medium to large fully cooked shrimp, thawed and drained

Preparation:

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 sauté pan, melt 2 Tbsp butter. Sauté 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.

Makes 4

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