Bucatini with Pesto and Shrimp
~ adapted from FN ~
Pick mint leaves for 2 (packed) cups.
Pack 2 cups basil leaves, as well– a pesto lover’s dream.
Process both herbs, 1/2 cup toasted almonds (preferably sliced almonds, not slivers– improvise otherwise), 2 cups drained San Marzano (or simply– canned plum tomatoes), 1 teaspoon orange zest, 2 cloves garlic, and 1 teaspoon salt. With the motor still going, gradually add 1/2 cup olive oil in a steady stream. Transfer pesto to a separate dish. Do not rinse the processor bowl– You’ll need it as is…
Measure 1/2 cup instant flour for a fine texture, Wondra.
Halve lengthwise 1 pound extra-large shrimp; peeled and deveined. Pat dry with a kitchen towel, salt 1/2 teaspoon. Dredge into flour once olive oil (1/4 inch in a skillet) is hot on medium-high heat. Fry in batches, 2 minutes on each side. These will shrink up quickly.
Drain on paper towels.
Cook 1 pound bucatini or spaghetti in salted boiling water until al dente. Reserve cooking water.
Swirl and toss pasta into pesto with tongs. With 1/2 cup hot or warm pasta water, pour in processor to rinse out the work bowl as well as using the water for the entire pasta and pesto when swirling to moisten. But add a little at a time to have evenly in pasta. And only do this if the pasta is dry. (Go for moist pesto pasta.) Toss in 1/2 cup freshly grated Parmesan, also evenly distributed. Season with more salt according to taste.
Drizzle olive oil over pasta and grated Parmesan.
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