1 can (18.5oz) Progresso Traditional New England Clam Chowder
1 cup milk
2oz shredded parmesan cheese
2 cloves garlic, minced
2 Tbsp olive oil
1 1/2 lb uncooked deveined shelled large shimp, tail removed
1 8oz pkg sliced fresh mushrooms
4 medium green onions, chopped
1/4 tsp crushed red pepper flakes
1/2 cup chopped fresh parsley
In pan, cook linguine as directed on pkg. Drain well; return to pan to keep warm. Meanwhile, in blender, place clam chowder, milk, 1/2 cup parmesan cheese and blend until the mixture is smooth. Set aside.
In a 12 inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp and cook about 5 minutes, stirring frequently, until shrimp turn pink. Stir in pepper flakes and soup mixture, cook until thoroughly heated. Stir in parsley.
Pour over cooked linguine in pan; toss gently to coat. Top individual servings with more parmesan if desired.
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