Creamy Seafood Pasta

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

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

Directions

  1. 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. 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. 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. 4 Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste.
  5. 5 Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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