Sun-dried Tomato Pesto with Linguine and Shrimp

Taking a spin off of a traditional Sicilian pesto, which uses fresh tomatoes and ricotta, I opted for sun-dried tomatoes instead. Using sun-dried tomatoes packed in olive oil as opposed to fresh tomatoes means getting a more concentrated flavor while the ricotta cheese and the almonds create a creaminess that is irresistible. After creating this recipe, I realized how it almost mimicked a winter beef ragu given its chunky appearance and rich flavor, which means my vegetarians AND meat eaters can experience the same sought-after umami and decadent punch usually found in a ragu but instead, it comes in the form of this sun-dried tomato pesto.

Ingredients

Sun-Dried Tomato Pesto:

1 8.5 oz jar sun-dried tomatoes packed in olive oil

2 garlic cloves, smashed and sliced

1/3 cup toasted almonds

3/4 tsp of salt, plus more to taste

1/2 tsp freshly ground pepper

2/3 cup extra virgin olive oil

1/3 cup ricotta

2 tbsp pecorino romano

For the Shrimp and Linguine:

1 lb of linguine

1 lb of shrimp

Vegetable oil, as needed

1 cup pasta water

Salt and freshly ground pepper, to taste

Directions

1. In a food processor, pulse (do not blend) the sun-dried tomatoes, the garlic, toasted almonds, salt and pepper about 8-10 times. Scrape the sides and continue pulsing until the mixture becomes a chunky paste.

2. While keeping the blade running, slowly pour the olive oil in a steady stream into the mixture. Scrape the sides. Add the ricotta and pecorino romano and pulse a few more times, scrape, and pulse again. Season to taste as necessary.

3. Bring water to a boil in a large pot.

4. While the water boils, heat a skillet over medium heat and add about 1-2 tbsp of vegetable oil. Add the shrimp and season with salt and pepper. Saute until the shrimp have just turned pink, about 3-5 minutes, stirring often. Turn off the heat and place the shrimp in a medium bowl. Set aside.

5. Once the water is at a rolling boil, heavily salt the water and add the pasta. Cook until al dente. Reserve 1 cup of pasta water. Drain the pasta and in the same large pot, toss together 1/2 cup of pasta water, the pesto, and the shrimp.

6. Divide the pasta amongst shallow bowls and serve.