Bucatini With Pesto and Shrimp

Name: Bucatini With Pesto and Shrimp
Ingredients: Kosher salt; 2 cups drained canned San Marzano tomatoes (about 8 tomatoes); 2 cups packed fresh basil leaves; 2 cups packed fresh mint leaves; 1/2 cup sliced almonds, lightly toasted; 2 cloves garlic; 1 teaspoon finely grated orange zest; 1/3 cup extra-virgin olive oil, plus more for frying and drizzling; 1 pound bucatini or spaghetti; 1/2 cup instant flour (such as Wondra); 1 pound extra-large shrimp, peeled and deveined, halved lengthwise; 1/2 cup grated parmesan cheese