Free Online Recipes

Sign Up login



               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format




Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   30min
  wine and soda

16 ounces uncooked linguine
1 (18.5 ounce) can Progresso(R) Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 pounds uncooked deveined shelled large shrimp, tail shells removed
3 cups sliced fresh mushrooms
4 medium green onions, chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste (optional)
1/2 cup shredded Parmesan cheese (optional)

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 cup 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
Serving Suggestions

Originally Submitted

0 Out of 5 from 0 reviews

You can add this SHRIMP PASTA recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.