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Creamy Seafood Pasta




Source of Recipe


Pillsbury


List of Ingredients




16 oz. uncooked linguine
1 (18.5-oz.) can 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 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


Recipe



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.