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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
KW: shrimp and spaghetti MSV: 1000
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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Average Rating:
  • joycerm53
    Jan 4, 2020

    Quick and easy.. Made it as written. I will make this again. Joyce Moynihan, Volunteer Food Editor.

  • Butcher2boy
    Nov 2, 2019

    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.