Springtime Pesto & Shrimp Bucatini

 https://www.425magazine.com/eat-drink/recipe-pesto-and-shrimp-bucatini-with-a-fresh-twist/article_6180401c-bf64-11ec-bcfa-bb4def605201.html

Sundried Tomato & Herb Pesto 

Ingredients

• ¼ cup walnuts
• 2 cloves garlic
• ¾ cup shredded Parmesan
• ¼ cup sundried tomatoes, packed in oil
• 4 cups spinach
• 1 cup chives 1 cup (packed) basil leaves
• Juice of 1 lemon
• 1 cup olive oil
• Salt and pepper to taste
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• 10 Oz bucatini pasta
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• 1 tablespoon butter
• 2 cloves garlic, crushed
• Pinch of red chili flakes
• 1 pound medium-sized shrimp, raw, peeled, and deveined

For pesto, place all the ingredients in a food processor, and pulse until it comes together but isn’t a smooth paste. Put into a bowl, and set aside

Boil 8–10 ounces of bucatini pasta, according to package directions for al dente. Don’t forget to salt the water.

Heat a large skillet on medium-high heat. Add the butter, garlic, chili flakes, and raw shrimp. Cook 1–2 minutes on each side.

Assemble the Ingredients

Add the cooked pasta by scooping the noodles directly from the pasta water into the skillet with the cooked shrimp. Gently toss the pasta with the garlic and shrimp. Add ¼ cup more pasta water to begin to create a sauce. Turn off the heat, and add 1½ cups of the fresh pesto. Gently toss. Serve and enjoy.