Bucatini With Pesto and Shrimp
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 130
- Sodium
- 924
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.