- Easy
- Budget Friendly
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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
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.