Shrimp and Spaghetti Skillet
I enjoy developing quick, easy recipes that are both nutritious and delicious. This one-pan meal features family favorites shrimp and spaghetti. —Roxanne Chan, Albany, California
Ingredients
- 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 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
- 1/4 cup minced fresh parsley
- Grated lemon zest
Reviews
Quick and easy.. Made it as written. I will make this again. Joyce Moynihan, Volunteer Food Editor.
Easy and quick, perfect for those busy days when one doesn't have time to cook. I left out the legumes for dietary reasons. I thought the shrimp was a little tough so next time I will use raw shrimp.