This is my husbands favorite pasta. I told a friend that is a chef in New York about this recipe. Since he doesn't like to work as hard at home as he does at work he agreed to try it. He said that it tastes a lot like what he makes at work but it's a lot less time consuming. He still like his better of course but at home he said “this will definitely work”.
16 oz. uncooked linguine
1 can (18.5 oz) new England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed
1 (8-oz.) package sliced fresh mushrooms
1/4 cup green onions, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese, if desired
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.
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