Creamy Seafood Medley with Pasta
This seafood medley with pasta recipe features luscious scallops and shrimp with sautéed mushrooms and broccoli in a creamy sauce to top spaghetti—a seafood lover’s dream dinner. But best of all, it's on the table in just 45 minutes.
Ingredients
8 ounces uncooked spaghetti
2 tablespoons olive oil
2 cups broccoli florets
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
0.5 cup sliced mushrooms
4 cloves garlic, minced
16 ounces fresh sea scallop, cut into quarters
8 ounces frozen cooked peeled large shrimp, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 cups broccoli florets
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
0.5 cup sliced mushrooms
4 cloves garlic, minced
16 ounces fresh sea scallop, cut into quarters
8 ounces frozen cooked peeled large shrimp, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
2 tablespoons chopped fresh parsley
Instructions
Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.
Season the scallops and shrimp with salt and pepper, if desired. Add the scallops and shrimp to the skillet and cook for 3 minutes. Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Season to taste. Serve the seafood mixture over the spaghetti.
Season the scallops and shrimp with salt and pepper, if desired. Add the scallops and shrimp to the skillet and cook for 3 minutes. Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Season to taste. Serve the seafood mixture over the spaghetti.
Creamy Seafood Medley with Pasta
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This seafood medley with pasta recipe features luscious scallops and shrimp with sautéed mushrooms and broccoli in a creamy sauce to top spaghetti—a seafood lover’s dream dinner. But best of all, it's on the table in just 45 minutes.
Instructions
Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.Season the scallops and shrimp with salt and pepper, if desired. Add the scallops and shrimp to the skillet and cook for 3 minutes. Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Season to taste. Serve the seafood mixture over the spaghetti.
Ingredients
8 ounces uncooked spaghetti2 tablespoons olive oil2 cups broccoli florets2 stalks celery, chopped (about 1 cup)1 medium onion, chopped (about 1 cup)0.5 cup sliced mushrooms4 cloves garlic, minced16 ounces fresh sea scallop, cut into quarters8 ounces frozen cooked peeled large shrimp, thawed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup2 tablespoons chopped fresh parsley
