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 cloves garlic, minced
2 TBSP olive oil
1 1/2 lbs. shrimp, uncooked, peeled and deveined
3 cups sliced fresh mushrooms
1/4 cup green onions, chopped
1/4 tsp. crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese, if desired
DIRECTIONS
In a 6-quart Dutch oven, cook linguine as directed on package.
Drain well and return to Dutch oven. Cover to keep warm.
Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium speed until mixture is smooth. Set aside.
In a 12-inch nonstick skillet, 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 and toss gently to coat.
Top with Parmesan cheese.
