Clam Chowder Seafood Pasta Recipe

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 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

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)

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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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

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.