Restaurant Recipes

Olive Garden Shrimp Primavera

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  • 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


  • 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 sautéing


  • 1 pound fresh Olive Garden Linguine (or quality dry pasta)


  • 1 pound medium to large fully cooked shrimp, 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 sauté pan, melt 2 tablespoons butter. Sauté 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.
  4. Pass Parmesan cheese.


Posted by liz at Recipe Goldmine April 30, 2001.

Source: The Olive Garden

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