Bake-Off® Contest 41, 2004
Boulder, Colorado

Creamy Seafood Pasta

Progresso® clam chowder is the base for this quick and easy pasta dish.

(75)
17 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 8
 

Ingredients

16
oz. uncooked linguine
1
can (18.5 oz) Progresso™ Traditional 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
1
(8-oz.) pkg. (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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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. Salt and pepper to taste.
  • 5 Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.
  • 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. Salt and pepper to taste.
  • 5 Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
430
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
),
Cholesterol
130mg
130%;
Sodium
780mg
780%;
Total Carbohydrate
55g
55%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
20%;
Iron
35%;
Exchanges:
3 1/2 Starch; 2 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.