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Ingredients:
- Sauce:
- 1 tablespoon butter
- 1 envelope Knorr Sun Dried Tomato Pesto Sauce Mix or Parma Rosa Sauce mix
- 28 ounces canned tomatoes, crushed
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- .
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 green bell pepper, cut in 1-inch pieces
- 1 red bell pepper, cut in 1-inch pieces
- 1/2 cup coarsely chopped onion
- 1 pound linguini, cooked
- 1 pound shrimp, cooked, peeled, deveined
- Parmesan cheese
Preparation:
Melt 1 tablespoon butter in large saucepan over medium heat. Add sauce mix, tomatoes, lemon juice, crushed red pepper, basil, and black pepper.
Stir well and simmer for 10 minutes. In a large skillet, melt 2 tablespoons
butter.
Cook vegetables for about 3 minutes, until crisp-tender. Add to the sauce and
simmer 5 minutes longer. When pasta is almost done, stir shrimp into the sauce
and heat through.
Do not boil. Spoon Shrimp Primavera sauce over hot drained linguini. Sprinkle with
Parmesan cheese.
Serves 4.
Serves 4.
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