Creamy Seafood Pasta

Progresso clam chowder is the base for this quick and easy pasta dish.

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

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.


Jenn B In SWMO



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