Creamy Seafood Pasta

By lily_bones

Ingredients

• NGREDIENTS
• 16 oz. uncooked linguine
• 1 can (18.5 oz) Progresso® Traditional New England clam chowder
• 1 cup milk
• 2 oz. (1/2 cup) shredded Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed
• 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
• 4 medium green onions, chopped (1/4 cup)
• 1/4 to 1/2 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste, if desired
• 2 oz. (1/2 cup) shredded Parmesan cheese, if desired

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

DIRECTIONS

1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.

2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.

3. 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.

4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste.

5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.