Cooking Directions

• Stir the soup and milk in a medium bowl.
• Heat the oil in a 12-inch skillet over medium-high heat.  Add the zucchini, mushrooms and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
• Reduce the heat to medium.  Add the soup mixture, fettuccine and shrimp and toss to coat.  Cook until the mixture is hot, stirring occasionally.  Stir in half the cheese.  Season to taste.  Sprinkle with the remaining cheese before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.75 cup milk
• 1 tablespoon olive oil
• 1 medium zucchini, cut in half and thickly sliced (about 1 3/4 cups)
• 4 ounces sliced mushrooms (about 1 1/2 cups)
• 1 medium red bell pepper, chopped (about 1 cup) (any color bell pepper or a combination will work)
• 3 cloves garlic, minced
• 3 cups cooked fettuccine pasta (from about 8 ounces dry)
• 12 ounces medium peeled deveined cooked shrimp or 1 can (12 ounces) shrimp, drained
• 0.5 cup shredded Parmesan cheese