Creamy Shrimp and Scallop Shells


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.

  • Prep: 35 minutes
  • Cook: 20 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 30



  • 2 tbsp. butter

  • 1/2 lb. uncooked shrimp  (41 to 50 count per pound), peeled and deveined

  • 1/2 lb. scallop, cut in half

  • 2 cups sliced mushrooms  (about 6 ounces)

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1/2 cup milk

  • 1 cup shredded Swiss cheese  (about 4 ounces)

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 tbsp. Chopped fresh parsley


  1. 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.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Deb W.
Date: 3/30/2006

5 star rating

"Delicious!! I did add some garlic to this recipe. Loved it...and it looked fancy too! I will make it again."

Submitted by:
Stephen B.
Date: 9/23/2007

4 star rating

"We made this for the second time last week. Adding heavy cream makes a BIG difference. Also we switched from Swiss Cheese to freshly grated Parmesan cheese."

Submitted by:
Barbara F.
Date: 11/28/2009

4 star rating

"My husband and I both love this recipe! I'm making it for guests coming to share Christmas gifts the week before Christmas. I feel confident it will make a big hit. It's also an easy one to have prepared ahead of time so the cook can enjoy the company as well."

Submitted by:
Jeanie H.
Date: 10/17/2010

4 star rating

"This was so easy to make and it tastes really good! The first time I made this I did use the puff pastries, but the 2nd time I made it I used small pre-sliced baguette bread to save time and it was just as good. The sauce is what makes it taste so good so it doesn't matter what you serve on it. Tonight I am going to serve the sauce over linguine so it will be a pasta dish. Don't add more cheese than what is recommended unless you want it to have a strong taste."

Submitted by:
Annette B.
Date: 1/6/2011

4 star rating

"Delicious, I am making this tonight but will serve it over angel hair pasta. This is my second time making this dish and I will also use Parmesan cheese and light cream. Very impressive looking dish!"

More Recipes