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
From Campbell's Soup
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