| 16 | oz uncooked linguine |
| 1 | can (18.5 oz) Progresso Traditional New England clam chowder |
| 1 | cup milk |
| 1/2 | cup shredded Parmesan cheese (2 oz) |
| 2 | cloves garlic, minced |
| 2 | tablespoons olive oil |
| 1 1/2 | lb uncooked peeled deveined large shrimp, tails peeled |
| 1 | package (8 oz) sliced fresh mushrooms (3 cups) |
| 4 | medium green onions, chopped (1/4 cup) |
| 1/4 | to 1/2 teaspoon crushed red pepper flakes |
| 1/2 | cup chopped fresh parsley |
| Salt and pepper to taste, if desired | |
| 1/2 | cup shredded Parmesan cheese (2 oz), if desired |
- In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
- Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
- In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
- Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
- Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.
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