Clam Chowder Seafood Pasta Recipe

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Recipes.net Team Published March 13, 2020
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Canned clam chowder is made more delicious when mixed with seafood and linguine! It creates a creamy seafood sauce that tastes fantastic when paired with pasta.

How To Make Clam Chowder Seafood Pasta

  • 16 oz linguine (uncooked )
  • 1 can Traditional New England clam chowder
  • 1 cup milk
  • 3/4 cup Parmesan cheese (shredded )
  • 2 garlic cloves (minced)
  • 2 tbsp olive oil
  • 1 ¼ lb large shrimp (shelled)
  • 2 cups tomatoes (chopped )
  • 1/3 cup fresh parsley (chopped)
  • 1/4 tsp red pepper flakes (crushed )
  • Salt and pepper (to taste)
  1. Cook the linguine according to the box directions and drain. Cover to keep warm.

  2. Blend the clam chowder, milk, cheese, and garlic. Blend until smooth and set aside.

  3. Heat the oil in a skillet and add the shrimp and tomatoes. Cook 5 minutes until the shrimp turns pink.

  4. Stir in the red pepper flakes and soup mixture. Add the parsley, salt, and pepper and stir until heated. 

  5. Pour the mixture over the linguine and toss to coat. Top with more parmesan if desired and serve.

How To Make Clam Chowder Seafood Pasta

0 from 0 votes
Preparation Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Serves:
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Ingredients

  • 16 oz linguine, uncooked
  • 1 can Traditional New England clam chowder
  • 1 cup milk
  • 3/4 cup Parmesan cheese, shredded
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 ¼ lb large shrimp, shelled
  • 2 cups tomatoes, chopped
  • 1/3 cup fresh parsley, chopped
  • 1/4 tsp red pepper flakes, crushed
  • Salt and pepper, to taste

Instructions

  1. Cook the linguine according to the box directions and drain. Cover to keep warm.

  2. Blend the clam chowder, milk, cheese, and garlic. Blend until smooth and set aside.

  3. Heat the oil in a skillet and add the shrimp and tomatoes. Cook 5 minutes until the shrimp turns pink.

  4. Stir in the red pepper flakes and soup mixture. Add the parsley, salt, and pepper and stir until heated. 

  5. Pour the mixture over the linguine and toss to coat. Top with more parmesan if desired and serve.

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Nutrition

  • Calcium: 417mg
  • Calories: 568kcal
  • Carbohydrates: 69g
  • Cholesterol: 258mg
  • Fat: 14g
  • Fiber: 4g
  • Iron: 4mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 575mg
  • Protein: 39g
  • Saturated Fat: 5g
  • Sodium: 1426mg
  • Sugar: 8g
  • Vitamin A: 883IU
  • Vitamin C: 18mg
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