Creamy Shrimp and Scallop Shells

January 24, 2014

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.

2 tablespoons butter
1/2 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
1/2 pound scallops, cut in half
2 cups sliced mushrooms (about 6 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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
Chopped fresh parsley

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

Nutritions

Calories
2531

Sodium
17892mg
745% DV

Fat
28g
44% DV

Protein
430g
860% DV

Carbs
61g
20% DV

Fiber
33g
132% DV