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Creamy Seafood Pasta

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89 Ratings 45 Reviews

Prep Total Servings

30 MIN 30 MIN 8

Enjoy a seafood dish that's great for casual entertaining AND can be on the table in just 30
minutes! This website uses cookies to enhance user experience and to analyze
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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
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Steps

Prevent your screen from going dark while you cook.

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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You can use a tablespoon of dried parsley flakes for the fresh for a slightly different flavor.
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 Nutrition Information

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Creamy Garlic Shrimp and Pasta  
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