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Crispy Shrimp Pasta with Arugula Pesto


Shrimp Pasta:
1 pound raw, deveined shrimp (tails removed)
2 tablespoons olive oil
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound whole wheat fettuccine (or pasta of choice)

Cream Sauce:
1 6-ounce bag of arugula
1/3 cup asiago cheese (you can sub parmesan if you’d like)
1 garlic clove
1/4 cup olive oil + more if needed
salt and pepper to taste
1/4 cup heavy cream



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