Yield: 4 Servings 1 cup edamame, shelled and cooked 8 oz. fettuccine, dry 1 jar roasted red peppers, drained, reserving liquid (26 oz.) 1 Tbsp. Old Bay seasoning 1 tsp. thyme, ground 1 tsp. salt 2 tsps. balsamic vinegar 2 Tbsps. olive oil 1 cup shallots, chopped 4 tsps. garlic, minced 1 medium carrot, thinly sliced on the bias 1 lb. shrimp, fully cooked, medium to large, fresh or frozen, drained with tails removed 1 yellow bell pepper, cut into thin strips 1 cup kalamata olives, pitted, ...
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