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1) 16 oz pkg uncooked fettuccini
1) 18.5 oz can ready-to-eat
    New England Clam Chowder
1 cup 2% milk
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 to 1 & 1/2 lbs uncooked shelled
     large shrimp, tails removed
2 to 3 medium green onions, sliced
1 tablespoons olive oil

1. Cook fettuccini as directed on package, drain
    well, return to pot to keep warm.

2. Mix the Romano & Parmesan cheeses together
    and set aside.

2. While fettuccini is cooking, place clam chowder,
    milk, half of the cheese mixture and garlic in
    blender and blend until smooth. Set aside.

3. Heat oil in large skillet over medium-high heat.
    Add shrimp and sauté about one minute stirring
    quickly until shrimp just begin to turn pink. Stir in
    mushrooms and green onions and sauté about two
    to three minutes more. (Shrimp are done when no
    longer opaque and the meat is white and pink.
    Shrimp will become tough if overcooked!)

4. Remove from heat and mix with cooked fettuccini,
    tossing gently to coat.

Serve immediately with remaining cheese mixture for topping individual plates, green salad & garlic bread.