Pesto Shrimp #NationalItalianFoodDay – Chef Jason Bunin Cocoa Beach, Fl

Happy National Italian Food Day! This week I’m showing you my take on a pesto, because you know I don’t do anything the traditional way, so I’m using spinach and pecans!

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Here we go again another day that’s right it’s National Italian food day anybody can make a tomato gravy on Sunday your grandmother your mother you today we’re going to do a spin on pesto I’m going to do a spinach peon pesto with Parmesan we’re going to uh serve it with that’s right

Spaghetti rock shrimp and Prince Edward Island muscles what do you say we uh make some pesto baby all right so first we’re going to open our muscles with white wine we don’t need a lot muscles open Quick once they’re open up they’re ready to roll so

We let that go for a minute let’s make pesto huh we get my little trusty my little Dusty Dusty food processor we’re going to start with your right your friend of mine garlic tablespoon of garlic some salt extra virgin olive oil about a cup let’s say if we need

More we can always add more we’re going to take our peans or pecans depending on where you’re from get them all and then we’re going to chop them up and make sort of a paste out of it the wonders of Machinery it’s a beautiful thing just as if you would do it with

Pine nuts and basil we’re doing the same thing but with pecans and spinach so we take our spinach leaves that been cleaned and we’re going to put them into the machine just shove them in there we’re going to chop them up anyway just pulse it until p pulse it until all the leaves

Have incorporated into the oil and then we’re going to finish it with Parmesan that’s going to tight thicken it up a bit give it a little that twing and there we have it pesto our muscles are open and nice I’m going to take the muscles out first cuz

We don’t want them to over over cook we still want some juice so we’re just going to pop them into our Bowl same Bowl we’re going to make our pasta in if they don’t open throw them away no big deal all right now we got our juice our wine our muscle

Juice we’re going to take our shrimp these cook fast too that’s right who doesn’t have chicken stock already ready in their kitchen that’s crazy talk a little juice you want to put a little juice in there so that the pesto doesn’t break we put the pesto into the pan with the

Shrimp warm it up you don’t want to cook this you don’t want to cook the out of it because then we’ll have brown pesto at the same time a handful of spaghetti Al Dente already or pen or fucili or farali or fetuccini it’s your pasta your menu pick a pasta it don’t

Matter everybody loves a little originality oh and we just give it a little toss until the noodles are hot of course we’re going to taste it in a minute some nice cherry tomatoes we give them a little quarters little garnish all right put a little bit of salt in our pasta turn it

Off I’m going to fix it with a little heavy cream just to give it a nice little richness and hold it every little thing together and also it’ll create us a little bit of sauce as you can see we taste it we season it mix it up one more

Time almost almost uh easy kid and then we pull out our pasta twist it so it’s was six up high and then we sauce the top look how pretty that is and then we garnish it with some Tomatoes I know this isn’t Italian but it’s pretty anyway here we go everybody a little peacon peon peon spinach pesto with spaghetti and rock shrimp with Muscles