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Creamy Seafood Pasta

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 16 oz. uncooked linguine

    2. 1 can (18 1/2 oz) Progresso® Traditional New England clam chowder

    3. 1 cup milk

    4. 2 oz. (1/2 cup) shredded Parmesan cheese

    5. 2 cloves garlic, minced

    6. 2 tablespoons olive oil

    7. 1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed

    8. 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms

    9. 4 medium green onions, chopped (1/4 cup)

    10. 1/4 to 1/2 teaspoon crushed red pepper flakes

    11. 1/2 cup chopped fresh parsley

    12. Salt and pepper to taste, if desired

    13. 2 oz. (1/2 cup) shredded Parmesan cheese, if desired

    Instructions Jump to Ingredients ↑

    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.

    6. High Altitude (3500-6500 ft)

    7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 1/4 Cups)

    8. Calories 430 (Calories from Fat 110),

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