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4 servings
1 lb. large shrimp
salt, pepper, and olive oil for the pan
4 cloves garlic
4 cups diced fresh tomatoes or halved cherry tomatoes
2 cups chicken or vegetable broth
4 tablespoons butter
½ cup fresh basil leaves, cut or torn into small pieces
salt to taste
8 ounces capellini
Parmesan cheese for topping
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1st Keep
 cegrice
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