Pasta Salad With Shrimp, Roasted Peppers, And Fennel

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
486
FAT
63%
CHOL
75%
SOD
31%

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Ingredients for 6 servings

5 tablespoons olive oil

2 1/2 tablespoons fresh lemon juice

4 large garlic cloves, chopped

4 teaspoons grated lemon peel

1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained

1 pound cooked deveined peeled shrimp, cut lengthwise in half

3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved

1 1/2 cups thinly sliced fresh fennel bulb

3/4 cup finely chopped fresh basil

1/3 cup pine nuts, toasted

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