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Fusilli Spirals With Shrimp And White Bean Sauce


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12 ounces fusilli pasta

1 can (15.5 ounces) cannellini beans, rinsed and drained

1/2 cup low-sodium chicken broth

1/2 pound peeled and deveined large shrimp, halved lengthwise

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, thinly sliced

1 tablespoon olive oil

3 plum tomatoes (about 12 ounces), halved and sliced in half moons

2 tablespoons chopped flat-leaf parsley

whole parsley leaves, to garnish

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