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
Whip up a luscious dinner meal with this seafood pasta! It's packed with tender shrimp, clams, and creamy pasta for a delectable meal.
Ingredients
- 18½ oz Traditional New England clam chowder, (1 can)
- 16 oz fettucine, or pasta of your choice, cooked and cooled
- 1¼ lb shrimps, peeled and deveined
- 2 cups tomatoes, chopped, (no need to deseed)
- 1 cup milk
- ¾ cup parmesan cheese, shredded or powdered
- ⅓ cup fresh parsley, chopped
- 2 garlic cloves, bruised
- 2 tbsp olive oil
- ¼ tsp red pepper flakes, crushed
- salt and ground black pepper
To Serve:
- 1 tbsp parmesan cheese
- ¼ tsp parsley
Instructions
-
In a blender, puree the clam chowder, milk, cheese, and garlic until smooth and set aside. Alternatively, use stick blender and a large bowl for this.
-
Heat the oil in a skillet and 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. Adjust seasoning with salt and pepper to taste.
-
Add your pasta and toss to coat.
-
Top with parmesan and garnish with parsley.
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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