Bucatini With Pesto and Shrimp (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
1. 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. 2. 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. 3. 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. 4. Photograph by Anna Williams |
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