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10 cups water 8 ounces uncooked fettuccine 3 cups broccoli florets (about 7 oz.) 1/4 cup refrigerated basil pesto 2 tablespoons Dijon mustard 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice 1/4 teaspoon kosher salt 1 pound peeled and deveined cooked medium shrimp 3 tablespoons grated Parmesan cheese
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1st Keep
 Celestielj
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