Creamy Seafood Pasta

Creamy Seafood Pasta

Fixings

16 oz uncooked linguine

1b can (18.5 oz) Progresso™ Traditional New England shellfish chowder

1 cup milk

1/2 cup destroyed Parmesan cheddar (2 oz)

2 cloves garlic, minced

2 tablespoons olive oil

1 1/2 lb uncooked stripped deveined enormous shrimp, tails stripped

1 bundle (8 oz) cut new mushrooms (3 cups)

4 medium green onions, slashed (1/4 cup)

1/4 to 1/2 teaspoon squashed red pepper drops

1/2 cup slashed new parsley

Salt and pepper to taste, whenever wanted

1/2 cup destroyed Parmesan cheddar (2 oz), whenever wanted

Headings

1 In 5-to 6-quart Dutch broiler, cook linguine as coordinated on bundle. Channel well; return to Dutch stove and cover to keep warm.

2 Meanwhile, in blender, place shellfish chowder, milk, 1/2 cup Parmesan cheddar and the garlic; mix on medium speed until combination is smooth. Put away.

3 In 12-inch nonstick skillet or wok, heat oil over medium-high hotness until hot. Add shrimp, mushrooms and onions; cook around 5 minutes, mixing much of the time, until shrimp become pink.

4 Stir in pepper chips and soup combination; cook until completely warmed. Mix in parsley. Add salt and pepper to taste.

5 Pour over cooked linguine in Dutch broiler; throw delicately to cover. Top individual servings with Parmesan cheddar. Appreciate!

Creamy Seafood Pasta VIDEO