Olive Garden Shrimp Primavera

6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper

1/2 lb. mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares
1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting

1 lb. fresh Olive Garden Linguine (or quality dry pasta)

1 lb. medium to large fully cooked shrimp, 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 tbsp. 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.