Olive garden shrimp primavera
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| Sauce | ||
| ⅓ | ounce | Butter or margarine |
| 1 | ounce | Pk knorr romaglio pasta sauce mix (or similar) |
| 28 | ounces | Canned tomatoes; crush |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Red chili pepper; crush |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried marjoram |
| ½ | teaspoon | Black pepper |
| Vegetables | ||
| 2 | tablespoons | Butter |
| ½ | pounds | Mushrooms; halve |
| 1 | cup | Green peppers; 1\" squares |
| 1 | cup | Red peppers; 1\" squares |
| ½ | cup | Yellow onion; 1\" squares |
| 1 | pounds | Fresh or dry linguini; cook |
| 1 | pounds | Md to lg shrimp; cook, peel devein |
Directions
Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saute pan, melt 2 tb butter.
Saute veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through.
Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.
Source: The Olive Garden.