This recipe was Pillsbury Bake-Off winner several years ago. Using soup as the base for the pasta sauce saves time and makes this a "semi-homemade" meal.
Ingredients
16 ounces spaghetti
1 can Progresso New England Clam Chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 Tablespoons olive oil
1.5 pounds uncooked, deveined, shelled large shrimp
1 8-ounce package (about 3 cups) sliced mushrooms
4 green onions, chopped (1/4 cup)
1/4 - 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Additional 1/2 cup shredded Parmesan cheese to top the pasta
Instructions
Cook spaghetti according to package instructions. Drain well and return to pan to keep warm.
In blender, place chowder, milk, 1/2 cup Parmesan cheese and garlic. Process until mixture is smooth.
In skillet, heat oil over medium-high heat. Add shrimp, mushrooms and green onions. Cook, stirring frequently, about 5 - 8 minutes or until shrimp are pink. Stir in red pepper flakes and soup mixture. Cook until the mixture is heated. Stir in parsley and salt and pepper to taste.
Place a serving of spaghetti on each plate; top with shrimp sauce and additional Parmesan cheese.
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