Creamy Seafood Pasta

Creamy Seafood Pasta

FROM: Marcus

PREP TIME: 15

COOK TIME: 15

SERVINGS: 4

DESCRIPTION:

A seafood dish that's great for casual entertaining

INGREDIENTS:

16 oz uncooked linguine
1 can (18.5 oz) ProgressoŽ 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)
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

DIRECTIONS:

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.

SHOPPING LIST :

Check Them Off Check each Item!
select item16 oz uncooked linguine
select item1 can (18.5 oz) ProgressoŽ Traditional New England clam chowder
select itemmilk
select itemEngland clam chowder
select itemshredded Parmesan cheese
select item2 cloves garlic
select itemolive oil
select item1 1/2 lb uncooked peeled deveined large shrimp,
select item1 package (8 oz) sliced fresh mushrooms
select item4 medium green onions
select itemcrushed red pepper flakes
select itemfresh parsley
select itemSalt and pepper
select itemshredded Parmesan cheese

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