Ryan Liebe
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IngredientsSee Nutritional Information
3 c.
packed baby spinach
1/2 c.
fresh parsley
1/4 c.
roasted salted pistachios
1 Tbsp.
fresh oregano
1
garlic clove
3/4 tsp.
kosher salt, plus more for the pasta water
1/4 tsp.
black pepper
Grated zest and juice of 1/2 lemon
1/3 c.
plus 1 tablespoon olive oil
2 Tbsp.
grated parmesan cheese, plus more for serving
1 lb.
linguine pasta
1/4 tsp.
red pepper flakes
1 lb.
large peeled and deveined shrimp
Step 1Combine the baby spinach, parsley, pistachios, oregano, garlic, ½ teaspoon salt and the pepper in a blender or food processor; pulse until coarsely ground, scraping down the sides as needed. Add the lemon zest and pulse to combine. With the machine running, slowly pour in 1/3 cup olive oil and process until the pesto is fully combined. Stir in the parmesan and set aside. Step 2Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the pasta. Step 3Combine the remaining 1 tablespoon olive oil and the pepper flakes in a large nonstick skillet and turn the heat to medium-high. When the pepper flakes are sizzling, add the shrimp and season with the remaining ¼ teaspoon salt. Cook, stirring, until the shrimp are just cooked through, 2 to 3 minutes. Add the lemon juice and cook until mostly evaporated, about 30 more seconds.Step 4Remove the skillet from the heat. Add the pasta, pesto and ½ cup of the reserved cooking water and toss well to coat, adding more cooking water as needed to loosen. Serve with more parmesan on the side.
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