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) 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)
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 each Item!
16 oz uncooked linguine
1 can (18.5 oz) Progresso® Traditional New England clam chowder
milk
England clam chowder
shredded Parmesan cheese
2 cloves garlic
olive oil
1 1/2 lb uncooked peeled deveined large shrimp,
1 package (8 oz) sliced fresh mushrooms
4 medium green onions
crushed red pepper flakes
fresh parsley
Salt and pepper
shredded Parmesan cheese
