- 16 ounces uncooked linguine
- 1 (18.5 ounce) can Progresso® Traditional New England clam chowder
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 pounds uncooked deveined shelled large shrimp, tail shells removed
- 3 cups sliced fresh mushrooms
- 4 medium green onions, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste (optional)
- 1/2 cup shredded Parmesan cheese (optional)
- In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
- 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.
- In 12-inch nonstick skillet or wok, 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. Salt and pepper to taste.
- Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.