Prep 20 mins
Cook 20 mins
I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.
FOR THE SAUCE
- 88.74 ml butter or 88.74 ml margarine
- 14.79 ml fresh garlic, minced
- 28.34 g knorr newburg sauce mix (or similar)
- 907.18 g cancanned crushed tomatoes
- 22.18 ml fresh lemon juice
- 1.23 ml crushed red pepper flakes (to taste)
- 2.46 ml dry basil
- 1.23 ml dried marjoram
- 2.46 ml black pepper
FOR THE VEGETABLES
- 226.79 g mushroom, halved (or quartered if large)
- 236.59 ml green bell pepper, cut into 1-inch squares
- 236.59 ml red bell pepper, cut into 1-inch squares
- 118.29 ml yellow onion, cut into 1-inch squares
- 29.58 ml butter, for sauteing
FOR THE PASTA
- 453.59 g fresh linguine (or quality dry pasta)
FOR THE SHRIMP
- 453.59 g large shrimp, fully cooked, 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.
I have been making a version of this for over a decade. I add sweet white wine when the vegetables are almost done and simmer it, "light boil" until it has reduced at least half of the wine. I also use fresh basil and San Marsano canned tomatoes whenever possible, they are grown by the ocean in Italy in a volcanic ash soil. They get a salty flavor from the sea breeze and the soil adds to the flavor. Awesome sauce!!!! Pun intended.
Update: Copycat comparison did not measure up but as a good recipe they all liked it and since I made a double recipe with 3 pounds of shrimp there was plenty for the second night.
I couldn't find Newburg sauce so I left it out. It was still fabulous and tasted very much like the Olive Garden version! My son (who tends to be a bit of a picky eater) even loved it. Thanks for the recipe!