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Creamy Seafood Pasta

Makes 8 servings (1 1/4 cups each)Pasta Recipes from AlansKitchen.com

Prep Time: 30 min.

Ingredients:

  •     16  oz uncooked linguine
  •       1  can (18.5 oz) 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  pounds 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

Cooking Directions:

  1. In a 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to Dutch oven. Cover to keep warm.

  2. Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic.

  3. Blend on medium speed until mixture is smooth.  Set aside.

  4. In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot.

  5. Add shrimp, mushrooms and onions; cook for about 5 minutes, stirring frequently, until shrimp turn pink.

  6. Stir in pepper flakes and soup mixture; cook until thoroughly heated.

  7. Stir in parsley. Add salt and pepper to taste.

  8. Pour over cooked linguine in Dutch oven; toss gently to coat.

  9. Top individual servings with Parmesan cheese.

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