Creamy Seafood Medley with Pasta
Love ordering pasta with seafood at your favorite restaurant? This Creamy Seafood Medley with Pasta recipe makes it easy to cook at home- thanks to a secret ingredient. The unsung hero of the condensed soup family, cream of shrimp provides the magic in this recipe- it melts into a creamy sauce that brings out the flavors of the scallops and shrimp. All you need to add are some vegetables, then simmer while the pasta cooks.
Ingredient
- 8 ounces uncooked spaghetti
- 2 tablespoons olive oil
- 2 cups fresh or thawed frozen broccoli florets (about 6 ounces)
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup sliced mushrooms
- 4 cloves garlic, minced
- 16 ounces fresh sea scallop, cut in quarters
- 8 ounces frozen cooked peeled large shrimp, thawed
- 1 can (10 1/2 ounces) Condensed Cream of Shrimp Soup
- 2 tablespoons chopped fresh parsley
Direction
- 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. 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 shrimp and scallops are done. Season to taste. Serve over the spaghetti.
