Shrimp and Spaghetti Skillet
Rabu, 25 September 2019
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
Directions
·
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.
source :www.tasteofhome.com