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Name: Creamy Seafood Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 16 oz. uncooked linguine; 18.5 oz Progresso® Traditional New England clam chowder; 1 cup milk; 1/2 cup Parmesan cheese shredded; 2 cloves garlic minced; 2 tablespoons olive oil; 1 1/2 lb. deveined shelled large shrimp tail shells removed, uncooked; 8- oz fresh mushrooms sliced; 4 medium green onions chopped; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/2 cup fresh parsley chopped; Salt and pepper to taste if desired; 1/2 cup shredded Parmesan cheese if desired

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INGREDIENTS

16 oz. uncooked linguine
18.5 oz Progresso® Traditional New England clam chowder
1 cup milk
1/2 cup Parmesan cheese ; shredded
2 cloves garlic ; minced
2 tablespoons olive oil
1 1/2 lb. deveined shelled large shrimp ; tail shells removed, uncooked
8- oz fresh mushrooms ; sliced
4 medium green onions ; chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup fresh parsley ; chopped
Salt and pepper ; to taste if desired
1/2 cup shredded Parmesan cheese ; if desired

INSTRUCTIONS

In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.

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.

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.

Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste.

Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.

NOTES

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Creamy Seafood Pasta

16 oz. uncooked linguine
18.5 oz Progresso® Traditional New England clam chowder
1 cup milk
1/2 cup Parmesan cheese shredded
2 cloves garlic minced
2 tablespoons olive oil
1 1/2 lb. deveined shelled large shrimp tail shells removed, uncooked
8- oz fresh mushrooms sliced
4 medium green onions chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup fresh parsley chopped
 Salt and pepper to taste if desired
1/2 cup shredded Parmesan cheese if desired

In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.

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.

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.

Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste.

Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.

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Nutrition

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Serving Size: 1 Recipe (1665g)
Recipe Makes: 1 Serving

Calories: 490
Calories from Fat: 270 (55%)

Amt Per Serving		% DV

	Total Fat 29.9g	40 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 1.8g
Cholesterol 63.8mg		20 %
Sodium 1028mg		35 %
Potassium 1108.6mg		29 %
Total Carbohydrate 26.2g		8 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 21.4g
Protein 32.1g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 490

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