Creamy Seafood Pasta

By Side Passion

Ingredients

• 16 oz uncooked linguine
• 1 can (18.5 oz) progresso new england clam chowder
• 1 C milk
• 1/2 C shredded parmesan cheese
• 2 cloves garlic, finely chopped
• 2 Tbs olive oil
• 1 1/2 lb uncooked deveined peeled large shrimp, tail shells removed
• 1 pk (8 oz) sliced fresh mushrooms (3 cups)
• 4 medium green onions, chopped (1/4 Cup)
• 1/4-1/2 tsp crushed red pepper flakes
• 1/2 C chopped fresh parsley
• Salt and pepper to taste
• 1/2 C shredded parmesan cheese, if desired

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a 5-6 qt dutch oven, cook linguine as directed on package. Drain well; return to dutch oven and cover to keep warm.

Step 2

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

Step 3

In 12' non-stick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onions in oil about 5 minutes, stirring frequently, until shrimp turn pink.

Step 4

Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.

Step 5

Pour over cooked linguine in dutch oven; toss gently to coat. Top individual servings with shredded parmesan cheese.