Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
1 (10 ounce) package
Pepperidge Farm® Puff Pastry Shells
shrimp, shelled and deveined
scallops, cut in half
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
shredded Swiss cheese
Chopped fresh parsley
Delicious and very easy to make. Even my husband (who is very picky) loved it. I'd highly recommend this.
Delicious but the recipe, as is, called for more flavor. I added in a dash of paprike and cajun seafood seasoning to taste. Definitely makes enough for 6-8 servings. I served over fetuccini since I didn't have pasta shells.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp and Scallop Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 230
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a creamy shrimp salad with pasta shells.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.