Name: Clam Chowder Seafood Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 16 oz uncooked linguine; 1 can Traditional New England clam chowder; 1 cup milk; 3/4 cup shredded Parmesan cheese; 2 minced garlic cloves; 2 tbsp olive oil; 1 ¼ lb shelled large shrimp; 2 cups chopped tomatoes; 1/3 cup chopped fresh parsley; 1/4 tsp crushed red pepper flakes; to taste Salt and pepper

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)

Cook the linguine according to the box directions and drain. Cover to keep warm.
Blend the clam chowder, milk, cheese, and garlic. Blend until smooth and set aside.
Heat the oil in a skillet and add the shrimp and tomatoes. Cook 5 minutes until the shrimp turns pink.
Stir in the red pepper flakes and soup mixture. Add the parsley, salt, and pepper and stir until heated.
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

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Prep: 10 mins

Cook: 15 mins

Total: 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

Cook the linguine according to the box directions and drain. Cover to keep warm.
Blend the clam chowder, milk, cheese, and garlic. Blend until smooth and set aside.
Heat the oil in a skillet and add the shrimp and tomatoes. Cook 5 minutes until the shrimp turns pink.
Stir in the red pepper flakes and soup mixture. Add the parsley, salt, and pepper and stir until heated.
Pour the mixture over the linguine and toss to coat. Top with more parmesan if desired and serve.

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