Creamy Seafood Pasta
Ingredients
- 16 oz. uncooked linguine pasta
- 1 18 1/2 oz. can Progresso Traditional New England Clam Chowder
- 1 C. milk
- 2 oz. (1/2 C.) shredded Parmesan cheese
- 2 cloves garlic, minced
- 2 Tbs. olive oil
- 1 1/2 lb. cooked deveined large shrimp, tail shells removed
- 3 C. fresh sliced mushrooms
- 4 medium green onions, chopped (1/4 C.)
- 1/4-1/2 tsp. crushed red pepper flakes
- 1/2 C. chopped fresh parsley
- Salt and pepper to taste, if desired
- 1/2 C. shredded parmesan cheese, if desired
Directions
In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm. Meanwhile, in blender, place clam chowder, milk, 1/2 C. Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.
Yield: 8 servings
