creamy shrimp and scallop shells

Prawn

Seafood pasta shells stuffed with shrimp and scallops in a creamy sauce, baked until bubbly and golden—perfect for celebrations.

1 (10 ounce) package pepperidge farm puff pastry shells
2 tablespoons butter
1/2 pound shrimp, shelled and deveined
1/2 pound scallops, cut in half
2 cups sliced mushrooms
1 (10.75 ounce) can campbell's condensed cream of mushroom soup (regular or 98 % fat free)
1/2 cup milk
1 cup shredded swiss cheese chopped fresh parsley

Bake the pastry shells according to the package directions.
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add shrimp and scallops and cook until they're cooked through, stirring often. Remove the shrimp and scallops from the skillet.
Heat the remaining butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the soup, milk and cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with the parsley.