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2 TBS olive oil
1 medium red pepper (strips)
1 clove garlic (minced)
1/4 C chicken broth
8 oz raw small shrimp
1/4 C olives (sliced)
1 9 oz pkg refrigerated linguine
1 7 oz tub Buitoni pesto sauce
1/4 C feta (crumbled)
capers (optional)
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