Olive Garden Shrimp Primavera Recipe - Cooking Index
Sauce | ||
1/3 oz | 9.5g | Butter or margarine |
1 | Knorr Romaglio pasta - (1 ounce) sauce mix | |
(or similar | ||
28 oz | 795g | Canned tomatoes - crushed |
2 tablespoons | 30ml | Lemon juice |
1/4 teaspoon | 1.3ml | Red chili pepper - crushed |
1/2 teaspoon | 2.5ml | Dried basil |
1/4 teaspoon | 1.3ml | Dried marjoram |
1/2 teaspoon | 2.5ml | Black pepper |
Vegetables | ||
2 tablespoons | 30ml | Butter |
1/2 lb | 227g / 8oz | Mushrooms - halved |
1 cup | 237ml | Green peppers - 1" squares |
1 cup | 237ml | Red peppers - 1" squares |
1/2 cup | 31g / 1.1oz | Yellow onion - 1" squares |
1 lb | 454g / 16oz | Linguini - cooked |
1 lb | 454g / 16oz | Medium shrimp - cooked, peeled and deveined |
Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saute pan, melt 2 tbs butter.
Saute veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil.
Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.
Source:
The Olive Garden.
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