Title: Olive Garden Shrimp Primavera
Categories: Pasta Vegetable Seafood Italian
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| | | SAUCE |
| 1/3 | oz | Butter or margarine |
| 1 | oz | Pk Knorr Romaglio Pasta Sauce Mix (or similar seasoning) |
| 28 | oz | Canned tomatoes; crush |
| 2 | tb | Lemon juice |
| 1/4 | ts | Red chili pepper; crush |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Dried marjoram |
| 1/2 | ts | Black pepper |
| | | VEGETABLES |
| 2 | tb | Butter |
| 1/2 | lb | Mushrooms; halve |
| 1 | c | Green peppers; 1" squares |
| 1 | c | Red peppers; 1" squares |
| 1/2 | c | Yellow onion; 1" squares |
| 1 | lb | Fresh or dry linguini; cook |
| 1 | lb | Md to lg shrimp; cook, peel, devein |
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.