Ingredients

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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