Angela Buchanan made it to the 2004 Pillsbury Bake-Off with this recipe. Makes 8 servings.
Ingredients
16 ounces uncooked linguine
1 can (18.5 ounces) Progresso traditional New England clam chowder
1 cup milk
2 ounces ( 1/2 cup) shredded parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 pound uncooked, deveined, shelled large shrimp, tail shells removed
1 8-ounce package (3 cups) sliced fresh mushrooms
4 medium green onions, chopped ( 1/4 cup)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
Additional 2 ounces ( 1/2 cup) shredded parmesan cheese, if desired
Directions
In a 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 if desired.
1 serving (1 7/8 cups each): calories 430 (110 from fat); total fat 12g (saturated fat 3g); cholesterol 130mg; sodium 780 mg; total carbohydrate 55g (dietary fiber 3g, sugars 5g); protein 27g
