Creamy Seafood Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 16 ounces uncooked linguine
• 1 (18 1/2 ounce) can progresso traditional new england clam chowder
• 1 cup milk or 1 cup 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)
• tomato, diced (optional)

Recipe

• 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.