Photo: Bucatini With Pesto and Shrimp Recipe
Ingredients
- 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
Directions
Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.
Photograph by Anna Williams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By cubfan4ever
Long Beach, CA
on March 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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+
By n.elliott
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Pesto sauce was much better than the shrimp. If I make this again I won't be using instant flour on the shrimp.
By RoseyRose
San Diego
on February 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 3 reviews