Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in frying pan, add mushrooms, stir till browned. remove to bowl. add shrimp/scallops into same frying pan, stir till cooked thru (white and firm). do not overcook. remove to same bowl as mushrooms. pour wine, 3/4 of the can of chicken broth and 3/4 of the lemon juice into same hot frying pan. stir together, scraping bottom of pan well to loosen browned bits. bring to boil. let simmer at a low boil 10 minutes. return mushrooms and seafood to frying pan and let heat thru, about 1 minute. pour both over hot cooked pasta and serve. use the reserved lemon juice for extra lemony"kick" if desired. *youcan double and triple the amounts given to use for company.

Target recipe: in a blender, place clam chowder, milk, 1/2 cup parmesan cheese and the garlic. blend on medium until smooth. set aside. in a 5 to 6 quart dutch oven, cook pasta until aldente. drain well. 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. 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. heat thoroughly, stir in parsley. serve topped with extra cheese and tomatoes if desired.