Wednesday, August 05, 2020

Campbell's Soup: Creamy Seafood Medley with Pasta

I've been trying to clear out the bits and pieces of leftover ingredients that are cluttering my freezer and pantry, and somehow I came across this perfect opportunity to use a bunch of them.  The remaining frozen scallops and shrimp were all taken care of, and the remaining pasta (I used linguine) that I had used half of earlier in the year finally got finished.  If you need to clear the food stores, I recommend this as a quick, delicious option.  I even got to try out some of my salt-cured egg yolks on top!

Creamy Seafood Medley with Pasta

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)
½ cup sliced mushrooms
4 cloves garlic, minced
16 ounces fresh sea scallops, cut into quarters
8 ounces frozen cooked peeled large shrimp, thawed
1 (10½-ounce) can cream of shrimp soup
2 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.

Makes 4 servings

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