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
  • total: 55 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 tablespoons butter
  • 1/2 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1/2 pound scallop, cut in half
  • 2 cups sliced mushrooms (about 6 ounces)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 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
  • 1 tablespoon Chopped fresh parsley

Directions

  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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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