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Olive Garden Shrimp Primavera

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Olive Garden Shrimp Primavera Empty Olive Garden Shrimp Primavera

Post by Diva Jennifer Wed Feb 18, 2009 9:39 am

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.
Diva Jennifer
Diva Jennifer
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