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Ingredients Jump to Instructions ↓

  1. 16 oz uncooked linguine

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

  3. 1 cup milk

  4. 2 cloves garlic (minced )

  5. 2 tablespoons olive oil

  6. 1 1/2 lb uncooked peeled deveined large shrimp , tails peeled

  7. 1 package sliced fresh mushrooms (3 cups)

  8. 4 medium green onions , chopped (1/4 cup)

  9. 1/4 to 1/2 teaspoon crushed red pepper flakes

  10. 1/2 cup chopped fresh parsley

  11. salt and pepper to taste

  12. 1/2 cup shredded parmesan cheese

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart Dutch oven, cook . 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 a nonstick skillet , heat oil 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. Add salt and pepper to taste.

  5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

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