Linguini with Shrimp Sauce
1/4 cup vegetable oil
2 cups sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, minced
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. bay scallops
1 can (11 oz.) Campbell’s Cheddar Cheese Soup
1 cup half-and-half
1/4 cup chopped fresh parsley
8 oz. linguine, cooked and drained
Grated Parmesan cheese
Recipe Instructions
1. In 10-inch skillet over medium heat, in hot oil, cook mushrooms, onion and garlic until tender, stirring occasionally. Add shrimp and scallops; cook 2 minutes more or until shrimp are pink and scallops are opaque, stirring constantly.
2. In medium bowl, combine soup and half-and-half; mix well. Stir into skillet; add parsley. Heat through but do not boil. Serve sauce over linguine. Sprinkle with parmesan cheese.
Makes 4 servings.