Instructions: To make sauce, heat the oil in a large skillet over medium-high heat. Add the shrimp and stir quickly until lightly golden, about 1 minute. With a slotted spoon, transfer the shrimp to a bowl.

Put the skillet back over high heat, add the tomatoes and stir until their juices have thickened, 3 to 5 minutes. Return the shrimp to the skillet, season lightly with salt and stir for about a minute. Taste, adjust the seasoning and turn off the heat.

Bring a large pot of water to a boil over high heat. Add the coarse salt and spaghettini and cook until the pasta is tender but still firm to the bite.

Drain the pasta and place in the skillet with the sauce. Mix quickly over medium heat until the pasta and sauce are well combined. Remove from the heat, add the pesto and toss quickly to distribute it evenly. Taste, adjust the seasoning and serve at once.

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