| 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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