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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.