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Recipe for pesto shrimp with zucchini and cannellini

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

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

1. Sprinkle shrimp with salt and pepper; set aside.

2. In a skillet over medium heat, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring, for 2 minutes. Add the zucchini and cook 2 minutes more.

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3. Stir in the beans and garlic. Cook, stirring, for 1 minute. Taste for seasoning and add more salt and pepper, if you like. Transfer to a platter; keep warm.

4. Wipe out the skillet. Set it on medium-high heat. Add the remaining 1 tablespoon olive oil. Add the shrimp and cook, stirring, for 2 minutes on a side or until they are cooked through and pink.

5. Add half the shrimp to the zucchini mixture. Reserve the remaining shrimp for the shrimp cakes.

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6. Sprinkle the pesto over the zucchini mixture and garnish with lemon rind. Molly Kravitz

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