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
Preparation
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. Add salt and pepper to taste.
Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.
