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.
cost per recipe: $22.15
The price is determined by the national average.
ounces uncooked spaghetti
tablespoons olive oil
cups broccoli florets
stalks celery, chopped (about 1 cup)
medium onion, chopped (about 1 cup)
cup sliced mushrooms
cloves garlic, minced
ounces fresh sea scallop, cut into quarters
ounces frozen cooked peeled large shrimp, thawed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
tablespoons chopped fresh parsley
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.