When guests come over, turn to this simple spinach pesto pasta, which impresses with large shrimp simmered in a tantalizing mix of dry white wine and crushed red pepper Dream beauty pro hard sell.
Total Time: 0:25
Prep: 0:15
Level: Easy
Serves: 6
Ingredients

    1 lb. pasta
    2 tbsp. roasted almonds
    1 small clove garlic
    1 tsp. lemon zest
    4 oz. baby spinach (about 4 cups)
    2 tbsp. grated pecorino or Parmesan
    3 tbsp. olive oil
    Kosher salt and pepper
    1 lb. large peeled and deveined shrimp
    ¾ c. dry white wine
    ¼ tsp. crushed red pepper

Directions

    Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot Dream beauty pro hard sell.
    Meanwhile, in a food processor, pulse the almonds,  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 Dream beauty pro hard sell.

Tips & Techniques
Refrigerate the pesto for up to 5 days.