Linguine with Shrimp & Spinach Pesto

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot. Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, pecorino, 2 Tbsp oil and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary. Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the shrimp with 1/4 tsp salt and cook for 2 minutes. Turn the shrimp, add the wine and crushed red pepper to the skillet and simmer until the shrimp are opaque throughout, 2 minutes more. Add the pesto to the shrimp and toss to combine. Toss with the pasta, adding some of the reserved cooking water if the pasta seems dry.