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Creamy Shrimp and Scallop Shells

Creamy Shrimp and Scallop Shells

4.33 6

Sautéed shrimp and scallops are bathed in a delicious, creamy mushroom sauce and served in warm pastry shells. It’s an elegant meal with unforgettable taste.

serves 6 serving

Ingredients

cost per recipe: $20.49

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1/2

    pound uncooked shrimp (21 to 25 count per pound), peeled and deveined

  • 1/2

    pound scallop, cut in half

  • 2

    cups sliced mushrooms (about 6 ounces)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup milk

  • 1

    cup shredded Swiss cheese (about 4 ounces)

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1

    tablespoon Chopped fresh parsley

view nutrition info

How to Make It

Heat 1 tablespoon butter in a 10-inch skillet over medium heat.  Add the shrimp and scallops and cook until cooked through, stirring often.  Remove the shrimp and scallops from the skillet. Heat the remaining butter in the skillet.  Add the mushrooms and cook until tender, stirring occasionally. Stir in the soup, milk and cheese.  Cook and stir until the cheese is melted.  Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling.  Spoon the mixture into the pastry shells.  Sprinkle with the parsley.
Step 1

Heat 1 tablespoon butter in a 10-inch skillet over medium heat.  Add the shrimp and scallops and cook until cooked through, stirring often.  Remove the shrimp and scallops from the skillet.

Step 2

Heat the remaining butter in the skillet.  Add the mushrooms and cook until tender, stirring occasionally.

Step 3

Stir in the soup, milk and cheese.  Cook and stir until the cheese is melted.  Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling.  Spoon the mixture into the pastry shells.  Sprinkle with the parsley.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Ratings & Reviews

(6)
  • marina.wolk

    January 6, 2011

    Creamy Shrimp and Scallop Shells

    Delicious, I am making this tonight but will serve it over angel hair pasta. This is my second time making this dish and I will also use Parmesan cheese and light cream. Very impressive looking dish!

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  • Theresa W.

    October 17, 2010

    Creamy Shrimp and Scallop Shells

    This was so easy to make and it tastes really good! The first time I made this I did use the puff pastries, but the 2nd time I made it I used small pre-sliced baguette bread to save time and it was just as good. The sauce is what makes it taste so good so it doesn't matter what you serve on it. Tonight I am going to serve the sauce over linguine so it will be a pasta dish. Don't add more cheese than what is recommended unless you want it to have a strong taste.

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  • spatzkowsky

    November 28, 2009

    Creamy Shrimp and Scallop Shells

    My husband and I both love this recipe! I'm making it for guests coming to share Christmas gifts the week before Christmas. I feel confident it will make a big hit. It's also an easy one to have prepared ahead of time so the cook can enjoy the company as well.

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  • jbbrockman

    September 23, 2007

    Creamy Shrimp and Scallop Shells

    We made this for the second time last week. Adding heavy cream makes a BIG difference. Also we switched from Swiss Cheese to freshly grated Parmesan cheese.

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  • vjurek

    March 30, 2006

    Creamy Shrimp and Scallop Shells

    Delicious!! I did add some garlic to this recipe. Loved it...and it looked fancy too! I will make it again.

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