Bucatini With Pesto and Shrimp

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Kosher salt

2 cups drained canned San Marzano tomatoes (about 8 tomatoes)

2 cups packed fresh basil leaves

2 cups packed fresh mint leaves

1/2 cup sliced almonds, lightly toasted

2 cloves garlic

1 teaspoon finely grated orange zest

1/3 cup extra-virgin olive oil, plus more for frying and drizzling

1 pound bucatini or spaghetti

1/2 cup instant flour (such as Wondra)

1 pound extra-large shrimp, peeled and deveined, halved lengthwise

1/2 cup grated parmesan cheese