Whole Wheat Pasta with Shrimp and Dairy-Free Pesto

1. 1
   boil · ~10 min

   Boil the pasta.

   1.Bring a large pot of water to a rolling boil over high heat.

   2.Add 0.5 tsp salt to the boiling water.

   3.Add whole wheat spaghetti and cook according to package directions until al dente (8-10 min).

   4.Reserve 0.5 cup pasta water, then drain the spaghetti in a colander.

   TIPSalting the water is your only chance to season the pasta itself — don't skip it.
2. 2
   saute · ~7 min

   Sear the shrimp.

   1.Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.

   2.Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   3.Add minced garlic (2 cloves) and cook until fragrant (30 sec).

   4.Add shrimp in a single layer and sear 2-3 minutes per side until pink and opaque.

   5.Remove shrimp from skillet and set aside.
3. 3
   mix · ~3 min

   Make the dairy-free pesto.

   1.In a food processor, combine basil leaves, toasted almonds, 1 garlic clove, and nutritional yeast.

   2.Pulse until coarsely chopped.

   3.Add lemon juice, 3 tbsp olive oil, a pinch of salt, and a pinch of black pepper.

   4.Process until smooth, scraping down the sides as needed.

   5.If the pesto is too thick, add water 1 tbsp at a time until you reach a pourable consistency.

   TIPToasting the almonds first deepens their flavor. Do it in a dry pan for 2-3 minutes.
4. 4
   assemble · ~2 min

   Toss the pasta and plate.

   1.Return the drained pasta to the pot or a large bowl.

   2.Add the dairy-free pesto and toss until every strand is evenly coated.

   3.If the pasta seems dry, add the reserved pasta water a tablespoon at a time.

   4.Gently fold in the seared shrimp and halved cherry tomatoes.

   5.Serve immediately in shallow bowls.

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