Garlicky Shrimp and Mushroom Fusilli with Basil-Dill Sauce

Steps

1. Prepare first: slice the mushrooms, mince the garlic, pat the shrimp dry, and toast the almonds in a dry large skillet over medium heat for 3 to 4 minutes, then set them aside.
2. Make the herb sauce: in a food processor, blend the basil, dill, parsley, toasted almonds, lemon zest, lemon juice, parmesan, half of the olive oil and one third of the garlic until a coarse sauce forms.
3. Bring the water to a boil in a large pot with half of the salt. Add the pasta and cook until al dente, about 10 minutes. Scoop out 1 cup of pasta water, then drain.
4. While the pasta cooks, heat one quarter of the olive oil in the skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook until browned, 3 to 4 minutes more. Season with one quarter of the salt and move them to a plate.
5. Add the remaining quarter of the olive oil to the skillet, then the shrimp in one layer with the remaining two thirds of the garlic, the red pepper flakes, the black pepper and the remaining quarter of the salt. Cook 1 to 2 minutes per side until pink and opaque.
6. Lower the heat, return the mushrooms, add the drained pasta, the herb sauce and a splash of the reserved pasta water. Toss until glossy, adding more pasta water as needed, and serve right away.