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Creamy Seafood Pasta

16 oz. uncooked linguine
1 can (18.5 oz) Progresso Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 TBSP olive oil
1 1/2 lbs. shrimp, uncooked, peeled and deveined
3 cups sliced fresh mushrooms
1/4 cup green onions,   chopped
1/4 tsp. crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese, if desired

In a 6-quart Dutch oven, cook linguine as directed on package.
Drain well and return to Dutch oven. Cover to keep warm.
Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium speed until mixture is smooth. Set aside.
In a 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
Stir in pepper flakes and soup mixture; cook until thoroughly heated.
Stir in parsley.
Add salt and pepper to taste.
Pour over cooked linguine in Dutch oven and toss gently to coat.
Top with Parmesan cheese.

Coastal Fisherman Merch
CF Merch



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