Olive Garden Shrimp Primavera
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Serves/Makes: 8
Ready in: 30-60 minutes
***SAUCE***
- 6 tablespoons butter or margarine
- 1 tablespoon garlic, fresh, minced
- 1 package (1 ounce size) Newburg sauce mix (or similar)
- 1 can (32 ounce size) crushed tomatoes, canned
- 1 1/2 tablespoon 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" squares
- 1 cup red bell peppers, cut into 1" squares
- 1/2 cup yellow onion, cut into 1" squares
- 2 tablespoons butter for sauteing
***PASTA***
- 1 pound fresh 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 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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