1 jar of the Pinehurst Olive Oil Co. sun-dried tomatoes
1 tablespoon of the Pinehurst Olive Oil Co. Wild Mushroom & Sage Olive Oil
1 cup fresh basil leaves, packed
3 garlic cloves, peeled
1 small shallot, peeled
2 tablespoons almonds
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon pepper
1 teaspoon salt
Cook the pasta in salted water. Once al dente, drain, reserving 1 cup of the pasta cooking water.
Meanwhile, add Sun-Dried Tomato Basil Pesto ingredients to a food processor and process until finely chopped.
Heat a large nonstick skillet over medium high heat. Once hot, add Sun-Dried Tomato Basil Pesto and saute for 1 minute. Add shrimp and continue to saute just until shrimp are opaque. Stir in Parmesan cheese until mostly melted, then add pasta and toss to coat, adding enough reserved pasta water to moisten to desired consistency (I used 3/4 cup).