Creamy Seafood Pasta
From crocwoman 16 years agoIngredients
- 16 oz uncooked linguine shopping list
- 1 can (18.5 oz) Traditional New England clam chowder shopping list
- 1 cup milk shopping list
- 1/2 cup shredded parmesan cheese shopping list
- 2 cloves garlic (minced ) shopping list
- 2 tablespoons olive oil shopping list
- 1 1/2 lb uncooked peeled deveined large shrimp, tails peeled shopping list
- 1 package sliced fresh mushrooms (3 cups) shopping list
- 4 medium green onions, chopped (1/4 cup) shopping list
- 1/4 to 1/2 teaspoon crushed red pepper flakes shopping list
- 1/2 cup chopped fresh parsley shopping list
- salt and pepper to taste shopping list
- 1/2 cup shredded parmesan cheese shopping list
How to make it
- 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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