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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Fish and se, Pasta, Vegetables 4 Servings

INGREDIENTS

-WALDINE VAN GEFFEN VGHC42A—–
SAUCE
1/3 oz Butter or margarine
1 oz Pk Knorr Romaglio Pasta —
Sauce Mix (or simila
28 oz Canned tomatoes — crushed
2 tb Lemon juice
1/4 ts Red chili pepper — crushed
1/2 ts Dried basil
1/4 ts Dried marjoram
1/2 ts Black pepper
VEGETABLES
2 tb Butter
1/2 lb Mushrooms — halved
1 c Green peppers — 1" squares
1 c Red peppers — 1" squares
1/2 c Yellow onion — 1" squares
1 lb Linguini — cooked
1 lb Medium shrimp, cooked —
Peeled and deveined

INSTRUCTIONS

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 tb
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.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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