Hands down, this clam chowder pasta is one of the creamiest (dare we say the best?) seafood recipes you will ever make. Teaming up canned clam chowder with twirlable pasta probably never crossed your mind. But hear us out: they make for a sumptuous entrée when combined. Even more so when succulent shrimps are added!
This seafood pasta recipe is so effortless to make. Our version uses fettuccine, but feel free to opt for linguine or any pasta you prefer. Make the creamy white sauce for this seafood chowder pasta by pureeing the canned clam chowder, milk, cheese, and garlic.
Meanwhile, the shrimps are quickly sautéed with olive oil. Adding tomatoes, red pepper flakes, and parsley is also a fantastic way to add flavor and color to this pasta with canned clams. Top it all off with parmesan cheese and parsley. The resulting creamy seafood pasta is the epitome of an easy and elegant dinner.
Serve this to impress your dinner guests on special occasions! Try pairing it with refreshing cucumber salad or garlic bread for a fuller meal.
How To Make Clam Chowder Seafood Pasta
Whip up a luscious dinner meal with this seafood pasta! It’s packed with tender shrimp and pasta, all coated in a luscious and creamy clam chowder sauce, for a delectable meal.
Ingredients
- 2 tbsp olive oil
- 1¼ lb shrimps, peeled and deveined
- 2 cups tomatoes, chopped, no need to deseed
- ¼ tsp red pepper flakes, crushed
- ⅓ cup parsley, fresh, chopped
- 16 oz fettucine, (or pasta of your choice), cooked and cooled
- salt and ground black pepper, to taste
For the Clam Chowder Sauce:
- 18½ oz Traditional New England clam chowder, (1 can)
- 1 cup milk
- ¾ cup parmesan cheese, shredded or powdered
- 2 garlic cloves, bruised
To Serve:
- 1 tbsp parmesan cheese
- ¼ tsp parsley
Instructions
- Add the canned clam chowder, milk, parmesan cheese, and garlic in a large bowl.
- Using a stick blender, puree the clam chowder mixture until smooth. Set aside.
- Heat the olive oil in a skillet.
- Add the shrimp and tomatoes. Saute for 5 minutes until the shrimp turns pink.
- Stir in the red pepper flakes, soup mixture, and parsley.
- Simmer briefly for 10 minutes until the sauce has reduced slightly.
- Season with salt and ground black pepper. Adjust according to your taste.
- Add the fettuccine pasta and toss to coat.
- Top with parmesan and garnish with parsley.
- Serve and enjoy!
Nutrition
- Sugar: 7g
- :
- Calcium: 369mg
- Calories: 675kcal
- Carbohydrates: 93g
- Cholesterol: 116mg
- Fat: 21g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 3g
- Potassium: 599mg
- Protein: 28g
- Saturated Fat: 7g
- Sodium: 376mg
- Trans Fat: 1g
- Vitamin A: 1405IU
- Vitamin C: 17mg
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