Creamy Shrimp and Scallop Shells

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Creamy Shrimp and Scallop Shells recipe, a delightful seafood dish that will tantalize your taste buds. This recipe combines succulent shrimp and tender scallops with a rich and creamy sauce, all nestled in delicate pasta shells. With its irresistible flavors and elegant presentation, this dish is perfect for special occasions or a luxurious weeknight dinner. Prepare to indulge in a symphony of flavors as the seafood mingles with the velvety sauce, creating a truly unforgettable dining experience.

Keywords: Creamy, Shrimp, Scallop, Shells, Recipe

Creamy shrimp and scallop shells recipe details

Creamy shrimp and scallop shells recipe, recipe Rating: 4.7
Number of votes:118

When planning your next brunch, keep this recipe in mind. It has shrimp and scallops in a creamy mushroom sauce, served in elegant puff pastry shells. Plus, the whole dish is ready in less than one hour.
Ready in: 50 mins

Ingredients

Serves: 6

• 1 (10 ounce) package Pepperidge Farm(R) Puff Pastry Shells
• 2 tablespoons butter
• 1/2 pound shrimp, shelled and deveined
• 1/2 pound scallops, cut in half
• 2 cups sliced mushrooms
• 1 (10.75 ounce) can Campbell’s(R) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1 cup shredded Swiss cheese
• 1 sprig Chopped fresh parsley

Preparation method

Prep: 30 mins | Cook: 20 mins

1. Bake the pastry shells according to the package directions.
2. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add shrimp and scallops and cook until they’re cooked through, stirring often. Remove the shrimp and scallops from the skillet.
3. Heat the remaining butter in the skillet. Add the mushrooms and cook until they’re tender. 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.