INGREDIENTS
•
Kosher salt
•
2 cups drained canned San Marzano tomatoes (about 8 tomatoes)
•
2 cups packed fresh basil leaves
•
2 cups packed fresh mint leaves
•
1/2 cup sliced almonds, lightly toasted
•
2 cloves garlic
•
1 teaspoon finely grated orange zest
•
1/3 cup extra-virgin olive oil, plus more for frying and drizzling
•
1 pound bucatini or spaghetti
•
1/2 cup instant flour (such as Wondra)
•
1 pound extra-large shrimp, peeled and deveined, halved lengthwise
•
1/2 cup grated parmesan cheese