Insider's Recipes Master Edition by Recipe Masters - HTML preview

Olive Garden Shrimp Primavera

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

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.