1 can (15 ounces) white kidney or 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.
