Shrimp and Spaghetti Skillet

In a large skillet, combine 1 can (15 ounces) cannellini beans, rinsed and drained, 1 can (14-1/2 ounces) diced tomatoes, undrained, 1 can (14-1/2 ounces) chicken broth, 1 can (14 ounces) water-packed artichoke hearts, drained and halved, 1 can (6-1/2 ounces) chopped clams, drained, 4 ounces thin spaghetti, broken in half, 1 tsp Italian seasoning, and 1/2 tsp salt. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. In the meantime, sautee 1 lb shrimp in a nonstick pan with olive oil and garlic turning once until cooked through. Add cooked shrimp and parsley to skillet. Sprinkle servings with lemon zest. Enjoy


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