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Olive Garden Shrimp Primavera

  Sauce:
    6 tablespoons butter or margarine
    1 tablespoon garlic, fresh, minced
    1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)
    32 ounces crushed tomatoes, canned
    1 1/2 tablespoons 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-inch squares
    1 cup red bell peppers, cut into 1-inch squares
    1/2 cup yellow onion, cut into 1-inch squares
    2 tablespoons butter for sauteing

    1 pound linguine
    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 tablespoons 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.