Sauce:
6 tablespoons butter or margarine
1 tablespoon garlic, fresh, minced
1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)
32 ounces crushed tomatoes, canned
1 1/2 tablespoons lemon juice, fresh
1/4 teaspoon (or to taste) red pepper, crushed
1/2 teaspoon basil, dry
1/4 teaspoon marjoram, dry
1/2 teaspoon black pepper
Vegetables:
1/2 pound mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1-inch squares
1 cup red bell peppers, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter for sauteing
1 pound linguine
1 pound medium to large fully cooked shrimp, thawed and drained
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.
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