Creamy Seafood Pasta - cooking recipe

Ingredients

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)
tomatoes, diced (optional)

Preparation

In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside.
In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well.
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.
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.
Heat thoroughly, stir in parsley.
Serve topped with extra cheese and tomatoes if desired.