Olive Garden Shrimp Primavera

• FOR THE SAUCE
• tablespoons butter or 6 tablespoons margarine↗6 tablespoons
• tablespoon fresh garlic, minced↗1 tablespoon
• ounce knorr newburg sauce mix (or similar)1 ounce
• (32 ounce) can canned crushed tomatoes↗1

  (32 ounce) can

• tablespoons fresh lemon juice↗1 1⁄2 tablespoons
• teaspoon crushed red pepper flakes (to taste)↗1⁄4 teaspoon
• teaspoon dry basil↗1⁄2 teaspoon
• teaspoon dried marjoram1⁄4 teaspoon
• teaspoon black pepper↗1⁄2 teaspoon
• FOR THE VEGETABLES
• lb mushroom, halved (or quartered if large)↗1⁄2 lb
• cup green bell pepper, cut into 1-inch squares1 cup
• cup red bell pepper, cut into 1-inch squares↗1 cup
• cup yellow onion, cut into 1-inch squares↗1⁄2 cup
• tablespoons butter, for sauteing↗2
• FOR THE PASTA
• lb fresh linguine (or quality dry pasta)↗1
• FOR THE SHRIMP
• lb large shrimp, fully cooked, thawed and drained↗1

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.

3. 3

   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.