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    Creamy Seafood Pasta

    Source of Recipe


    List of Ingredients

    16 oz. uncooked linguine
    1 (18.5-oz.) can New England Clam Chowder
    1 cup milk
    2 oz. (1/2 cup) shredded Parmesan cheese
    2 cloves garlic, minced
    2 tablespoons olive oil
    1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed
    3 cups sliced fresh mushrooms
    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
    2 oz. (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. 8 servings.




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