Thursday, July 12, 2007

creamy seafood pasta


16 ounces uncooked linguine
1 (18 1/2 ounce) can progresso traditional New England clam chowder
1 cup milk or cream
1/2 cup parmesan cheese, shredded
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1 1/2 lbs shrimp, deveined, shelled, tails removed (I use the bagged shrimp from Sams)
1 (8 ounce) package mushrooms, sliced
1 medium onion, diced
1/2-1 teaspoon crushed red pepper flakes
1 teaspoon dried parsley
1-2 teaspoon tony's creole seasoning (or spicy seasoning of your choice)

parmesan cheese (optional)

tomatoes, diced (optional)

  1. In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside.
  2. In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well.
  3. As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink.
  4. Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta.
  5. Heat thoroughly, stir in parsley.
  6. Serve topped with extra cheese and tomatoes if desired.

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