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Ingredients
  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined (21 to 25 count)
  • 1 (8 ounce) package sugar snap peas, cut into ½-inch pieces
  • 1 (8 ounce) container refrigerated prepared pesto
  • 1 lemon, zested and juiced
Steps
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