Creamy Seafood Pasta

 

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

• 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.