Ingredients
2 tbsp olive oil
1¼ lb shrimps, peeled and deveined
2 cups tomatoes, chopped, no need to deseed
¼ tsp red pepper flakes, crushed
⅓ cup parsley, fresh, chopped
16 oz fettucine, (or pasta of your choice), cooked and cooled
salt and ground black pepper, to taste
18½ oz Traditional New England clam chowder, (1 can)
1 cup milk
¾ cup parmesan cheese, shredded or powdered
2 garlic cloves, bruised
1 tbsp parmesan cheese
¼ tsp parsley
Preparation
Add the canned clam chowder, milk, parmesan cheese, and garlic in a large bowl.
Using a stick blender, puree the clam chowder mixture until smooth. Set aside.
Heat the olive oil in a skillet.
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.
Season with salt and ground black pepper. Adjust according to your taste.
Add the fettuccine pasta and toss to coat.
Top with parmesan and garnish with parsley.
Serve and enjoy!
