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Shrimp Primavera
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Rating: 4.1/5 (23 votes cast)

Meal Type: Dinner, Dinner, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 435
% Daily Value**
Total Fat 9g
Saturated Fat 4g
Unsaturated Fat 2g
Cholesterol 214mg
Sodium 1949mg
Total Carbohydrate 67g
Dietary Fiber 4g
Sugars 23g
Protein 24g
Vitamin A  54%Vitamin C  246%
Calcium  15%Iron  29%
Potassium  24%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shrimp Primavera

Date Added: July 04, 2015


1/3 oz Margarine or butter
28 oz Canned Tomatoes crushed
2 tablespoons Lemon Juice
1/4 teaspoon Red Chili Pepper crushed
1/2 teaspoon Dried Basil
1/4 teaspoon Dried Marjoram
1/2 teaspoon Pepper
2 tablespoons Butter
1/2 lb Mushroom halved
1 cup Green Bell Pepper 1 inch squares
1 cup Red Bell Pepper 1 inch squares
1/2 cup Yellow Onion 1 inch squares
1 lb Linguine cooked
1 lb Shrimp Cooked medium peeled and deveined
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1. Melt butter in 3-qt pan over medium heat.

2. Add remaining sauce ingredients. Stir well and simmer for 10 minutes.

3. In a large saute pan, melt 2 tb butter. Saute veggies about 3 minutes until crisp-tender.

4. Add to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through.

5. Do not boil. Spoon Shrimp Primavera sauce over hot linguine. Sprinkle with Parmesan.

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Dietary Notes:
This recipe is high in Vitamin A with 54% of your daily recommended intake per serving. This recipe is high in Vitamin C with 246% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Shellfish, Butter, Gluten, Mushroom, Bell Pepper, Tomato, Sulfites, Shrimp, Fructose Malabsorption, Onion allergies.
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