- 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.