Taste of Home_-_October 2019

40 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Shrimp & Spaghetti Skillet

I love making quick and easy recipes

that are both nutritious and delicious.

This one-pan seafood dish packs in

so much flavor and has a light, lemony

finish I just can’t get enough of.

—Roxanne Chan, Albany, CA

Ta ke s: 30 min. • Makes: 4 servings

1 can (15 oz.) cannellini beans,

rinsed and drained

1 can ( 14 ¹    ₂ oz.) diced tomatoes,

undrained

1 can ( 14 ¹    ₂ oz.) chicken broth

1 can (14 oz.) water-packed

artichoke hearts, drained

and halved

1 can ( 6 ¹ ₂ oz.) chopped clams,

drained

4 oz. thin spaghetti, broken in half

1 tsp. Italian seasoning

¹   ₂ tsp. salt

¹   ₂ lb. peeled and deveined cooked

shrimp (31-40 per lb.)

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.

1 ¹ ₂ cups: 334 cal., 2g fat (0 sat. fat),

105mg chol., 1492mg sod., 49g carb.

(5g sugars, 7g fiber), 27g pro.

-^ USE YOUR ZOODLE^ •
Watching your carbs? Get the same satisfying twirl and irresistible sauciness by nixing
the noodles for zoodles—zucchini that’s typically sliced in long, thin, curly strips to
resemble pasta. They’re easy to sub in any pasta recipe—their mild flavor takes on
the notes of your sauce and toppings. You can make them at home using a spiralizer
tool, or take the shortcut route and turn to any of these packaged zoodle bags.

Green Giant

Veggie Spirals

• Zucchini

Cece’s

Veggie Co.

Noodled

Organic

Zucchini

Birds Eye

Steamfresh

Veggie Made

Zucchini

Lentil Pasta

Shrimp &

Spaghetti

Skillet

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