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| Creamy Seafood Spaghetti with Artichokes |
This creamyseafood spaghetti with artichokes is so easy that it can be made with only fiveingredients. If it were any easier itwould be hard to even call it a recipe. You can literally throw this creamy pasta dish together in no time whenyou’re in a rush or trying to keep up with those after school activities. Or if you have young teen in the house theymight be able to throw together for you since it involves basically almost nocooking skills whatsoever. The glutenfree progresso creamy mushroom soup makes this pasta dish so easy to accomplish that all youreally need to know how to do is boil water. And if you don't like mushroom soup you can always try the dish with one of their other flavors of creamy gluten free soup.
CreamySeafood Spaghetti with Artichokes
Ingredients
- 8 oz shrimp, peeled and deveined
- 10 oz can of whole baby clams, un-drained
- 8 oz gluten free Spaghetti
- 1 can of Progresso creamy mushroomsoup
- 15 oz can of artichoke hearts, drainedand quartered
VideoTutorial:
Instructions
- Puta pot of salted water on to boil the spaghetti.
- Oncethe pot boils drop the spaghetti into the water and give it a stir.
- Toheat the sauce in a large shallow skillet over a medium heat add the can ofsoup along with the clams and stir them together until it reaches a boil.
- Stirin the artichokes and shrimp then allow them to simmer together for 3-5 minutesor until the shrimp curl up and turn pink.
- Oncethe spaghetti is cooked add it to the pan with the sauce. Stir everything together for a minute or twoto get the spaghetti well coated in the sauce and serve.
Notes: In this recipe I used 8 oz of pastaand the dish was slightly over-sauced. 12 oz works out best but I’ve even donethis recipe with up to a pound of spaghetti. Be sure to save some of the pasta cooking water to loosen up the dish ifyou find it looking too dry when you stir the pasta into the sauce.
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