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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Olive Garden Shrimp Primavera Recipe

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This recipe for Olive Garden Shrimp Primavera is from The Derby Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
FOR THE SAUCE
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic, mince
1 ounce Knorr Parma Rosa sauce mix
1 (32 ounce) cancanned crushed tomatoes
1 1⁄2 tablespoons fresh lemon juice
1⁄4 teaspoon crushed red pepper flakes (to taste)
1⁄2 teaspoon dry basil
1⁄4 teaspoon dried marjoram
1⁄2 teaspoon black pepper
FOR THE VEGETABLES
1⁄2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1⁄2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing
FOR THE PASTA
1 lb fresh linguine (or quality dry pasta)
FOR THE SHRIMP
1 lb large shrimp, fully cooked, thawed and drained

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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