Olive Garden Shrimp Primavera Recipe

ingredients

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

directions

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.

nutrition data

457 calories, 15 grams fat, 59 grams carbohydrates, 23 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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