Pesto Shrimp Pasta

1. Wash the basil leaves and pat them dry gently. Remove thicker bottom stems and keep the rest. Combine all pesto ingredients (basil leaves, pine nuts, garlic cloves, grated parmesan cheese, 3/4 cup extra virgin olive oil, pinch of salt) in a food processor or blender. Blend/pulse until mixed and smooth. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure. A squeeze of fresh lemon juice will preserve freshness and prevent browning.
2. Optionally remove tails from the shrimp by pulling the tail off the base of the shrimp. Set aside.
3. Bring a large pot of generously salted water to a boil. Cook pasta al dente, strain, and set aside.
4. Meanwhile, heat 2 tbsp olive oil over medium heat in a large pan or skillet. Add sliced garlic, optional red pepper flakes, and shrimp. Season shrimp all over with salt. Cook until shrimp is no longer translucent and fully cooked through, about 2 minutes per side.
5. Remove from heat and squeeze juice of half a lemon over the shrimp. Add the pasta to the pan and toss to mix. Add basil pesto and toss until pasta is fully coated. Add more pesto as needed to cover. You may need to drizzle the pasta with extra olive oil to help spread the pesto.
6. Serve immediately topped with freshly grated parmesan cheese or fresh burrata if desired.