Olive Garden Shrimp Primavera

Olive Garden Shrimp Primavera

SAUCE:
6 tbsp. butter or margarine1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed1/2 tsp. basil, dry
1/4 tsp. marjoram, dry1/2 tsp. black pepper
VEGETABLES:
1/2 lb. mushrooms, halved (or quartered if large)1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting
PASTA:
1 lb. fresh Olive Garden Linguine (or quality dry pasta)
SHRIMP:
1 lb. medium to large fully cooked shrimp, thawed and drained
Melt butter in 3−quart saucepan over medium heat. Add garlic and cook oneminute. Add remaining spice and tomato ingredients, stir well and simmer for10 minutes.
Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetablesabout 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutesmore.
Cook pasta according to directions. When pasta is almost done, stir shrimpinto sauce to heat through. Do not boil. Spoon Primavera over hot linguine.Pass Parmesan cheese.