2 tablespoons olive oil
2 cups frozen broccoli cuts
2 stalks celery, chopped
1 medium onion, chopped
1/2 cup sliced mushrooms
4 cloves garlic, minced
1 pound fresh sea scallops, cut into quarters
1/2 pound frozen cooked peeled large shrimp, thawed
1 (10.75 ounce) can Campbell’s® Condensed Cream of Shrimp Soup
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1/2 (16 ounce) package spaghetti
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.
Stir the scallops and shrimp in the skillet and cook for 3 minutes. Stir in the soup, parsley and black pepper and heat to a boil.
Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Serve the seafood mixture over the spaghetti.