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“This recipe came from the Pillsbury website. It was a from a Bake Off Contest back in 2004. I have tweaked it a bit to suit our taste as the original was a little bland for us.”

Ingredients Nutrition


  1. In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside.
  2. In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well.
  3. As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink.
  4. Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta.
  5. Heat thoroughly, stir in parsley.
  6. Serve topped with extra cheese and tomatoes if desired.

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