Servings: 6
Farfalle pasta
1 (16 ounce) package 
2 tbsp.
1/2 pound, shelled and deveined
Scallops, cut in half
1/2 lb.
Sliced mushrooms
2 cups
Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (10.75 oz.) can
1/2 cup
Shredded Swiss cheese
1 cup
Chopped fresh parsley
Creamy Shrimp and Scallop Pasta
35 m
55 m
Ready in:
90 m
  1. Cook pasta according to the instructions on the packaging.
  2. Heat 1 tablespoon butter in a frying pan over medium heat. Add shrimps and scallops and stir-fry until shrimp turns pink. Remove the shrimp and scallops from the pan.
  3. Melt the remaining butter in the skillet. Place mushrooms in the pan mushrooms and cook until lightly browned. Mix in soup, cheese, and milk. Cook and stir until the cheese is melted.
  4. Return the shrimps and scallops to the pan and cook until the mixture is hot and bubbling. Add pasta and stir well to combine. Sprinkle with the parsley.