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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
This creamy One-Pot Seafood Pasta, which feels fancy, gets its magic from a can of Progresso™ clam chowder and the addition of succulent shrimp! We're taking inspiration from the viral "girl dinner" trend—the one with Progresso™ clam sauce, thanks to a certain podcaster—and the social media hack of using soup as a pasta sauce base. We decided to combine these ideas to create this delicious and easy dish. A squeeze of lemon and sprinkle of parsley finish it off with a bright, fresh touch—you’d never guess this elegant seafood dish started with a can of soup. Add a side of hot, flaky crescent rolls to soak up every bit of the sauce, and you’ve got a complete, satisfying meal.
Here’s a list of ingredients you’ll need to make this creamy One-Pot Seafood Pasta.
Bacon: Bacon adds to the rich flavor of the clam chowder and pairs perfectly with the plump shrimp.
Shrimp: Medium shrimp are the perfect bite size to nestle into the linguine and elevate this dish.
Progresso™ Traditional New England Clam Chowder Soup: A can of clam chowder may seem unusual, but trust us—it lends the thick, decadent quality of a fancy cream sauce without the work. What’s more? It’s already rich with briny seafood flavor, so it’s a natural partner to sweet shrimp.
Linguine: Linguine’s flat surface gives it plenty of surface area to hold onto sauce, but any other long pasta, like fettuccine or spaghetti, will do. Cook pasta according to package directions before adding it to the sauce.
Other Ingredients You’ll Need: Onion, salt, pepper, garlic, lemon juice, parsley.
Here’s how to make One-Pot Seafood Pasta. Follow the recipe for more detail!
Cook the bacon until it renders its fat, then remove bacon and add the onion and garlic to soften.
Add the shrimp to the pot and begin cooking, then pour in the soup and simmer.
Add the cooked bacon and cooked pasta, and toss to coat. Add lemon juice and parsley if using. Serve hot with crescents on the side!
Here’s how to store and reheat any leftovers.
Transfer any leftovers to an airtight food storage container. Store in the fridge for up to 3 days.
To reheat, add the pasta to a saucepan and add a splash of milk, cream, or water. Heat over medium-low heat until steaming (165°F). Don’t heat too much, or the shrimp can become rubbery.
In a 4-quart saucepan over medium-low heat, cook the bacon 8 to 10 minutes until the fat renders, and it begins to crisp. Using a slotted spoon, remove the bacon and set aside.
Increase the heat to medium, and add the onion, salt, and pepper to the bacon fat. Cook, scraping up any bits left from the bacon, for 5 to 8 minutes, until the onion begins to soften.
Add the garlic and continue cooking until fragrant, about 30 seconds more.
Add the shrimp to the pan and cook 1 to 2 minutes, until beginning to turn opaque and pink. The shrimp do not need to fully cook as they will continue cooking in the soup.
Add the clam chowder, stir, and bring the mixture to a simmer. Allow to simmer for 2 minutes, stirring constantly, until shrimp are fully cooked and register 145°F on an instant-read thermometer. Remove from heat.
Add the cooked bacon, cooked linguine, and lemon juice. Stir to fully combine the sauce and shrimp with the pasta. Top with fresh parsley if desired and enjoy.
Shrimp are sized and sold by how many pieces make up one pound. For example, “16/20” means there are 16 to 20 shrimp per pound. The smaller the number, the larger the shrimp, so 8/12 shrimp are jumbo-sized while 51/60 are small. For this recipe, we like medium shrimp or 31/40.
If you can’t find peeled, tail-off shrimp, you can always buy shell-on shrimp and peel them yourself. It just takes a little more time. You can also feel free to use larger or smaller shrimp if you prefer them.
