Buccatini with Parsley Pesto, Shrimp and Cherry Tomatoes

In a Ziploc bag or tupperware container, combine the shrimp, garlic, lemon zest , flat leaf parsley and olive oil. Sprinkle with salt and pepper. Let marinate while you do everything else.

Bring a large pot of salted water to a boil.

While waiting for the pasta to boil, prepare an ice bath. To prepare the pesto, briefly dunk the parsley into the boiling water and then plunge it into the ice bath. Cool the parsley all the way and then dry it and set aside. Add the garlic, olive oil and lemon juice to the blender. Add the flat leaf parsley to the blender. Puree everything until very smooth and bright green. Adjust the flavor with salt and pepper.

Add the buccatini to the pot and let cook according to package instructions.

In a large sauté pan over medium-high heat, add the shrimp with the marinade. Cook until just pink and then flip to the other side. Cook the shrimp until barely opaque in the center.

Drain the bucattini and toss with the pesto. Spoon the cherry tomatoes over the pasta and then place the shrimp over the pasta and tomatoes. Garnish with a little finely chopped flat leaf parsley. Serve at room temperature and enjoy!