Creamy Seafood Pasta
recipe from Lisa @ The Cutting Edge of Ordinary - from my mother-in-law Carol

16 ounces of linguine - or any other pasta you like.

1 (18.5oz) can of Progresso Traditional New England Clam Chowder
1 cup milk
1 cup shredded Parmesan cheese, divided
2 cloves of garlic, minced
2 tablespoons olive oil
1 ½ pounds uncooked, de-veined, shelled large shrimp or the same amount of pre-cooked shrimp
1 8oz package of fresh sliced mushrooms (I used baby bellas)
4 scallions (1/4 cup), chopped (I was out of scallions so I used 2 leeks, finely chopped, so good)
¼ to ½ teaspoon crushed red pepper flakes (optional)
½ cup fresh chopped parsley
Salt & pepper to taste

Cook the linguine till al dente in a large pot of salted water.

In a large skillet heat the oil and add mushrooms and onions. Cook until they are just softened, about 8 to 10 minutes. While the mushrooms and onions cook, make the sauce. In a bender place the clam chowder, milk and ½ cup of the Parmesan cheese, and the garlic. Blend until smooth.

 Add the shrimp to the pan and cook just until the shrimp turns pink. If using pre-cooked shrimp cook until just heated through.

Stir in the pepper flakes if you are using them. Add the soup mixture to the skillet and cook until heated through. Add in the parsley and season with salt and pepper.

Pour over the cooked linguine. Toss the coat. Top with additional ½ cup Parmesan cheese before serving.