Spinach Fettuccine With Basil Pesto Shrimp

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

1 lb raw shrimp, cleaned and deveined

Sea salt, to taste

Fresh black pepper, to taste

(Optional) Crushed red pepper, to taste

1 lb fresh spinach fettuccine pasta*

5 oz baby arugula

1 zucchini, clean and ends trimmed

Olive oil, as needed

1 small onion, finely diced

2 cloves garlic, minced

½ cup white wine

½ cup low-sodium chicken stock**

Finely shredded Parmigiano-Reggiano or parmesan cheese and toasted chopped walnuts, for garnish

2-3 cups fresh basil leaves

2-3 cloves garlic, minced

Zest and juice of 1 lemon

Sea salt, to taste

Black pepper, to taste

Crushed red pepper, to taste (optional)

½ cup walnuts, toasted and cooled

About ⅓ lb Parmigiano-Reggiano or parmesan cheese, finely shredded

1 Tbsp white wine vinegar, or white balsamic vinegar

½ cup quality olive oil

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