Korean Perilla-Basil Pesto Spaghetti with Garlic Shrimp

Method

1. Wash the perilla leaves and basil in cold water and pat them completely dry. Remove the stems from the pesto perilla leaves and roughly chop them; roll the garnish leaves up tightly and slice into very thin ribbons. Pat the shrimp dry with paper towel and sprinkle with the shrimp salt. Thinly slice the shrimp garlic; halve the pesto garlic and remove any sprout.

   Add in this stepPeeled, deveined shrimp 120 gSalt (for the shrimp) 1 pinch

2. Toast the walnuts in a dry 24 cm frying pan over medium heat for 3 min, stirring, until they smell nutty and take on a little color. Tip onto a plate to cool. Keep the pan for the shrimp.

   Add in this stepWalnuts 20 g

   medium heat

3. In a blender, pulse the cooled walnuts, pesto garlic and salt a few times. Add the perilla leaves, basil, perilla oil and olive oil and blend in short 2–3 second bursts until fine, then add the cheese and soy sauce and pulse two or three more times. Scrape into a large bowl, taste and add a little more salt if needed.

   Add in this stepSalt (for the pesto) 1 pinchGarlic cloves (for the pesto) 1Korean perilla leaves (for the pesto) 20 gFresh basil leaves 20 gPerilla oil 1½ tbspExtra-virgin olive oil 3 tbspParmigiano Reggiano, finely grated 20 gSoy sauce 1 tsp

4. Bring the water to a boil in a covered 20 cm pot over high heat, about 11 min, then add the coarse salt. Add the spaghetti, stir for the first minute, then cook over medium-high heat for 9 min (1 minute less than the packet says). Before draining, scoop out a mugful of the cooking water.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 20 gSpaghetti 200 g

   high heat→medium-high heat

5. While the pasta cooks, put the cooking oil and sliced garlic in the walnut pan over medium-high heat. As soon as the garlic sizzles, add the shrimp in a single layer and cook for 2 min 30 sec, turning once halfway. Turn off the heat as soon as they are pink all over and curled into a loose C; any longer and they turn rubbery.

   Add in this stepCooking oil (for the shrimp) 1 tbspGarlic cloves (for the shrimp) 2

   medium-high heat

6. Stir 3 tbsp of the hot cooking water into the pesto to loosen it. Add the drained spaghetti and toss well, off the heat. Plate, top with the garlic shrimp and a generous handful of perilla ribbons, and serve right away.

   Add in this stepPerilla leaves (for garnish) 2