Dairy-Free Pesto Shrimp Pasta with Sun-Dried Tomatoes

Instructions

1. 1Bring a large pot (at least 6-quart capacity) of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of pasta (spaghetti or linguine) to the boiling water and cook for 8-12 minutes, or until it is tender but still firm to the bite (al dente). Before draining, carefully scoop out and reserve 1 cup of the hot pasta cooking water; then, drain the pasta thoroughly in a colander.
2. 2While the pasta is cooking, mince the 2 cloves of garlic. If the 1/2 cup of oil-packed sun-dried tomatoes are large, roughly chop them.
3. 3Place a large skillet (at least 30.48 cm diameter) over medium heat (148.9-176.7°C / 150-175°C). Add the 2 tbsp of olive oil to the skillet and let it heat for 1 minute until shimmering. Add the minced 2 cloves of garlic and the 1/4 tsp of red pepper flakes (if using) to the hot olive oil; cook for 30 seconds, stirring constantly, until the garlic becomes fragrant and lightly golden, being careful not to burn it.
4. 4Add the about 450 g of peeled and deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, for a total of 4-6 minutes, until the shrimp turn opaque pink and curl into a 'C' shape; the internal temperature of the shrimp should reach 63°C.
5. 5Stir in the 1 cup of dairy-free pesto and the 1/2 cup of sun-dried tomatoes (chopped, if applicable) into the skillet with the shrimp. Cook for 1 minute, stirring gently, just until the sauce is heated through.
6. 6Add the drained about 450 g of cooked pasta directly to the skillet with the shrimp and sauce. Use tongs to toss the pasta with the sauce, ensuring all strands are coated; if the sauce seems too thick, add the reserved 1 cup of pasta water, 1/4 cup at a time, stirring until the desired consistency is reached.
7. 7Season the dish with 1/4 tsp of salt and 1/4 tsp of black pepper, mixing well. Taste and adjust seasoning if needed, then serve immediately.

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