| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 130 mg |
| Sodium | 924 mg |
Reviews
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+
Pesto sauce was much better than the shrimp. If I make this again I won’t be using instant flour on the shrimp.
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!
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!