Bucatini With Pesto and Shrimp

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I did not have the instant flour, so I went without. This dish rocked and it was super simple! Could have easily been in the Weeknight Dinner section. Next time: I will try sun-dried tomatoes and grill the shrimp! A+

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Pesto sauce was much better than the shrimp. If I make this again I won't be using instant flour on the shrimp.

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First of all- there's a novice in the building.
Second of all- I am patting myself on the back and high-fiving the creators of this recipe.
It was delicious! I'm so glad I was able to find the bucatini (never cooked with before. It adds a hearty toothsome mouthfeel to the dish. It has a larger diameter than spaghetti, but is smaller than udon. I wasn't sure about spending the money for the San Marzano tomatoes and I'm curious to know if they really make a difference for everyone else. I did end up finding and using them. It gets a little nerve-wracking to stray from a recipe on Valentine's day! Don't want to disappoint the crowd here. ; Only thing of note here is that the mint seemed to overpower the basil taste in there pesto.. It may be because it isn't basil season and I have some tame basil. Otherwise- may want to play with the basil to mint ratio. This recipe came out beautifully and was served well with fresh french bread. I'm excited for leftovers!