Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• For the pesto:
• 1/4 cup pine nuts
• 2 cloves garlic, coarsely chopped
• 3 cups loosely packed fresh basil leaves
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1 Tbsp. fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Salt and ground black pepper
• For the spaghetti:
• 12 oz. dried whole-grain spaghetti
• 1 Tbsp. olive oil
• 2 large cloves garlic, sliced
• 1 lb. medium-to-large shrimp (26-30 count), peeled and deveined
• 3 Tbsp. fresh lemon juice
• Pinch crushed red pepper
• 4 small sprigs fresh basil, torn or cut into thin strips, for garnish

Directions

1. For the pesto; Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes. Let cool.

2. Transfer the toasted pine nuts to a food processor, add the chopped garlic and pulse until those ingredients are minced. Add the basil, Parmigiano-Reggiano and lemon juice; pulse until finely minced and well incorporated. With the machine running, gradually pour the oil in a steady stream through the feed tube; process to form a fairly smooth pesto. Season with 1/4 tsp. salt and 1/8 tsp. pepper.

3. makes 1 cup

4. For the spaghetti; Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta and cook for 1 minute less than the al-dente directions on the package. Reserve about a cup of pasta cooking water before draining.

5. Meanwhile, heat the oil in a large, deep skillet or saute pan over medium- low heat. Add the sliced garlic and cook, stirring until just golden, about 1 minute. Add the shrimp and cook, stirring occasionally, until pink but not cooked all the way through, about 3 minutes. Add the lemon juice, the 3/4 cup of pesto and the crushed red pepper flakes, and cook for a minute, stirring, until the mixture is barely bubbling at the edges. (Store left-over pesto in a tightly sealed container in the refrigerator for use later-see pesto potatoes)

6. Add the drained pasta to the skillet and continue to cook for 1 to 2 minutes, tossing with tongs, until the pasta is coated in the sauce and the shrimp is opaque and just cooked through. Add a splash or two of the reserved pasta cooking water as needed to loosen the sauce. Season lightly with salt and pepper.

7. Garnish with the basil and serve right away.

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