Olive Garden Gazpacho Italiano
INGREDIENTS:
-----waldine van geffen vghc 1/2 ts Black pepper
Sauce Vegetables
1/3 oz Butter or margarine 2 tb Butter
1 oz Pk knorr romaglio pasta 1/2 lb Mushrooms; halve
-- sauce mix (or similar) 1 c Green peppers; 1" squares
28 oz Canned tomatoes; crush 1 c Red peppers; 1" squares
2 tb Lemon juice 1/2 c Yellow onion; 1" squares
1/4 ts Red chili pepper; crush 1 lb Fresh or dry linguini; cook
1/2 ts Dried basil 1 lb Md to lg shrimp; cook, peel
1/4 ts Dried marjoram -- devein
-----waldine van geffen vghc 1/2 ts Black pepper
Sauce Vegetables
1/3 oz Butter or margarine 2 tb Butter
1 oz Pk knorr romaglio pasta 1/2 lb Mushrooms; halve
-- sauce mix (or similar) 1 c Green peppers; 1" squares
28 oz Canned tomatoes; crush 1 c Red peppers; 1" squares
2 tb Lemon juice 1/2 c Yellow onion; 1" squares
1/4 ts Red chili pepper; crush 1 lb Fresh or dry linguini; cook
1/2 ts Dried basil 1 lb Md to lg shrimp; cook, peel
1/4 ts Dried marjoram -- devein
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.
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.