Creamy Shrimp Pasta


I tried this pasta dish last summer because it seemed very quick and easy. Scott likes to order seafood pasta at restaurants so I wanted to try to make something similar at home.  He loved it and I have made it several times since then. Today, I called and told him to choose anything he wanted for me to make for dinner- and this is what he chose.


16 oz uncooked linguine
1 can (18.5 oz) Progresso® Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese (2 oz)
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lb uncooked peeled deveined large shrimp, tails peeled
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup) (omitted)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
  Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese (2 oz), if desired


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. Add salt and pepper to taste.
5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.



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