Shrimp And Spaghetti Skillet

• 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.

cannellini beans, tomatoes, chicken broth, water, clams, thin spaghetti, italian seasoning, salt, shrimp, fresh parsley, lemon zest

Taken from www.tasteofhome.com/recipes/shrimp-and-spaghetti-skillet/ (may not work)