Bucatini With Pesto And Shrimp Recipe

Name: Bucatini With Pesto And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 2 cups drained canned San Marzano tomatoes (about 8 tomatoes), 2 cups packed fresh basil leaves, 2 cups packed fresh mint leaves, and more.

Yes, Bucatini With Pesto And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini With Pesto And Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions