Ingredients
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6 tablespoons butter or 6 tablespoons margarine
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1 tablespoon fresh garlic, minced
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1 ounce knorr newburg sauce mix (or similar)
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1 (32 ounce) can canned crushed tomatoes
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1 1/2 tablespoons fresh lemon juice
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1/4 teaspoon crushed red pepper flakes (to taste)
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1/2 teaspoon dry basil
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1/4 teaspoon dried marjoram
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1/2 lb mushroom, halved (or quartered if large)
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1 cup green bell pepper, cut into 1-inch squares
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1 cup red bell pepper, cut into 1-inch squares
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1/2 cup yellow onion, cut into 1-inch squares
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2 tablespoons butter, for sauteing
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1/2 teaspoon black pepper
Instructions
- 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.
- 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.
- 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.