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The Boston Globe

Food & dining

Recipe for pesto shrimp with zucchini and cannellini

Serves 4 with leftovers

2 pounds shrimp, peeled
Salt and pepper, to taste
2 tablespoons olive oil
1 small onion, chopped
1 zucchini, thickly sliced
1 can (15 ounces) cannellini beans, drained
1 clove garlic, chopped
3 tablespoons pesto, at room temperature
Grated rind of 1 lemon

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