A delightful twist on the classic Shrimp Primavera, featuring a rich garlic butter sauce and vibrant vegetables.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic and cook until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the crushed tomatoes, red pepper flakes, basil, marjoram, and black pepper. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a separate pan, sauté the mushrooms, bell peppers, and onion in butter until tender-crisp.
Cook the vegetables just until they are tender but still vibrant.
Combine the vegetables with the sauce and simmer for an additional 5 minutes.
This step ensures the vegetables absorb the sauce flavors.
Cook the linguine according to package instructions.
Reserve some pasta water to adjust the sauce consistency if needed.
Add the shrimp to the sauce and cook until they turn pink.
Avoid overcooking the shrimp to keep them tender.
Serve the sauce and shrimp over the cooked linguine.
Garnish with freshly grated Parmesan cheese for added flavor.
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