Olive Garden Shrimp Primavera

• FOR THE SAUCE
• 6 tablespoons butter or 6 tablespoons margarine
• 1 tablespoon fresh garlic, minced
• 1 ounce knorr newburg sauce mix (or similar)
• 1 (32 ounce) can canned 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

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 saute pan, melt 2 tablespoons butter. Saute 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.

butter, fresh garlic, tomatoes, lemon juice, red pepper, dry basil, marjoram, black pepper, mushroom, green bell pepper, red bell pepper, yellow onion, butter, pasta, fresh linguine, shrimp, shrimp

Taken from www.food.com/recipe/olive-garden-shrimp-primavera-328308 (may not work)