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Source: Fabulous Food Associations

Winter Pesto Pasta with Shrimp
This recipe works equally well with chicken.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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12 ounces fettuccine, uncooked
1 cup chopped fresh kale, (stems removed)
1/2 cup (about ½ ounce)fresh basil
2 cloves garlic, halved
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1 cup plain nonfat yogurt
1 teaspoon Crisco® Vegetable Oil
1 pound medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bit-size pieces

Prepare pasta according to package directions. While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.

Place oil in large skillet. Sauté the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.

When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.

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