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Shrimp and Spaghetti Skillet

Total Time

Prep/Total Time: 30 min.


4 servings

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
Shrimp and Spaghetti Skillet Recipe photo by Taste of Home


  • 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


  1. In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest.

Nutrition Facts

1-1/2 cups: 334 calories, 2g fat (0 saturated fat), 105mg cholesterol, 1492mg sodium, 49g carbohydrate (5g sugars, 7g fiber), 27g protein.

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