paprika

8 oz shell or spiral pasta

16 oz can New England Clam Chowder

6 1/2 oz can chopped clams in clam juice

2 Tbsp corn starch dissolved in 1/4 c cold water

1 Tbsp. Parmesan cheese

1 Tbsp. parsley flakes

Sprinkle paprika over cleaned shrimp & refrigerate 1 hour.

Cook pasta according to package directions.

In a separate pot heat the chowder, clams & their juice, & the dissolved corn starch, to a smile. That means do NOT boil, but have some small bubbles.

Stir in 1 Tbsp parsley & 1 Tbsp grated Parmesan cheese.

Add raw shrimp & stir.

Heat for 10 minutes on warm. Do NOT allow to boil.

Add the cooked & drained pasta.

Cover & heat 5 more minutes.

Stir, serve & enjoy!

YIELD: 2 - 3 servings