Clam Chowder Seafood Pasta

Clam Chowder Seafood Pasta


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Canned clam chowder is made more delicious when layered in with seafood and linguine! Season the soup mixture with red pepper flakes and toss with the pasta before serving.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 16 oz. uncooked linguine
  • 3/4 C. shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 1/4 lb. large shrimp, shelled
  • 1 can Traditional New England clam chowder
  • 1 C. milk
  • 2 C. chopped tomatoes
  • 1/3 C. chopped fresh parsley
  • 1/4 tsp. crushed red pepper flakes
  • Salt and pepper, to taste

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Cook the linguine according to the directions and drain. Cover to keep warm. Meanwhile, blend the clam chowder, milk, Parmesan, and garlic. Blend until smooth and set aside. Heat the oil in a skillet and add the shrimp and tomatoes. Cook 5 minutes until the shrimp turn pink. Stir in the red pepper flakes and soup mixture. Add the parsley, salt, and pepper and stir until heated. Pour the mixture over the linguine and toss to coat. Top with Parmesan if desired.

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