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Creamy Seafood Medley with Pasta

An image of prepared Creamy Seafood Medley with Pasta showing broccoli, celery, onion, mushrooms, garlic, sea scallops, shrimp, Campbell's® Condensed Cream of Shrimp Soup and parsley on spaghetti.
  • prep time: 25 min
  • total time: 45 min
  • serves: 4 people
  • calories: 521 1 serving

Love ordering pasta with seafood at your favorite restaurant?  This Creamy Seafood Medley with Pasta recipe makes it easy to cook at home- thanks to a secret ingredient.  The unsung hero of the condensed soup family, cream of shrimp provides the magic in this recipe- it melts into a creamy sauce that brings out the flavors of the scallops and shrimp.  All you need to add are some vegetables, then simmer while the pasta cooks.  45 minutes start to finish for Creamy Seafood Medley with Pasta that tastes special but, thanks to humble cream of shrimp soup, can be made even on a busy weekday!

Ingredients

  • 8 ounces uncooked spaghetti
  • 2 tablespoons olive oil
  • 2 cups fresh or thawed frozen broccoli florets (about 6 ounces)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup sliced mushrooms
  • 4 cloves garlic, minced
  • 16 ounces fresh sea scallop, cut in 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

  • Tips

    • Do I have sea scallops or bay scallops?  The easiest way to tell the difference is by size- sea scallops are about 1 1/2 to 2 inches across, and bay scallops are about 1/3 that size.  We call for sea scallops cut in quarters in this recipe, but you can also use bay scallops and put them in whole!

  • Step 1

    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.

  • Step 2

    Season the scallops and shrimp with salt and pepper.  Add the scallops and shrimp to the skillet and cook for 3 minutes. 

  • Step 3

    Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the shrimp and scallops are done. Season to taste.  Serve over the spaghetti.

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Calories 521
Total Fat 13 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 127 mg
Sodium 1625 mg
Total Carb 60 g
Dietary Fiber 3 g
Sugar 3 g
Protein 41 g
Vitamin D 1 %DV
Calcium 8 %DV
Iron 15 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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