Linguine with Shrimp & Spinach Pesto

By Joelene

Ingredients

• 1 pound(s) pasta
• 2 tablespoon(s) roasted almonds
• 1 small clove garlic
• 1 teaspoon(s) lemon zest
• 4 ounce(s) baby spinach (about 4 cups)
• 2 tablespoon(s) grated pecorino or Parmesan
• 3 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 pound(s) large peeled and deveined shrimp
• 3/4 cup(s) dry white wine
• 1/4 teaspoon(s) crushed red pepper

Preparation

Step 1

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, pecorino, 2 Tbsp oil and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the shrimp with 1/4 tsp salt and cook for 2 minutes. Turn the shrimp, add the wine and crushed red pepper to the skillet and simmer until the shrimp are opaque throughout, 2 minutes more.
Add the pesto to the shrimp and toss to combine. Toss with the pasta, adding some of the reserved cooking water if the pasta seems dry.