TKT: Fresh Tomato Pasta w/Shrimp & Asparagus

Thank you, Martha Stewart, for putting together a dummy-proof recipe that’s versatile and yummy! It’s time for another Tiny Kitchen Tutorial…

As a server at the Second City, the catered events leftovers are LEGIT. A couple weeks ago, they hosted an event that had some leftover marinated veggie trays. I’m talkin’ asparagus. I’m talkin’ roasted peppers and sun-dried tomatoes. I’m talkin’ about the components for a bomb-ass primavera pasta…that got thrown away before I could wrap some up to take home. Yearning for what could have been led me to just sucking it up and buying the ingredients and doing a little research to make this pasta a pastability. See what I did there? What’s that? Shut up and just get on with the recipe? You got it.

What’s great about this recipe is that you can cook the tomato and herb pasta separately from what you put on top. I had a hankering for shrimp and asparagus. But you could easily switch it up with balsamic chicken and mushrooms or  lemon chicken with capers. I made just enough shrimp and asparagus for two servings. There is still pasta left in the fridge and will probably cook up some chicken to eat with the rest of it.

I also got to break in my newest kitchen gadget, one of those rotary cheese graters you see at Italian restaurants, and it is EVERYTHING. I impulse bought mine at Marshalls for five bucks, but it’s also on Amazon.

Keep reading to see the food-porn, but if you want to skip the foreplay, then scroll to the bottom for the printable recipe.

INGREDIENTS

  • 2 lbs. tomatoes at room temperature, preferably plum
  • 1 tbsp. minced garlic
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup olive oil, plus extra for cooking and drizzling
  • 1/2 bunch asparagus
  • 1 lb. raw shrimp, peeled and deveined
  • Coarse salt and pepper to taste
  • Lemon zest or lemon pepper seasoning to taste (optional)
  • Grated parmesan (optional)

INSTRUCTIONS

Start boiling water for the pasta and add salt to taste. Cook pasta according to directions.
Chop up the tomatoes, garlic, and herbs.

Fresh Tomato Pasta v1-1

Mix in a bowl with 1/4 cup of olive oil. Add salt and pepper to taste. Set aside. By the way, how cute are these mixing bowls? I only have two to eat out of that I am deathly afraid of breaking because they are so pretty, so when I saw these blue ones and salmon colored ones at Target on sale, I had to buy them. Thank God all the college kids didn’t snap these up. I bought 2 sets for, like $2/each. I will be cooking with them as well as eating cereal and ice-cream out of them too.

Fresh Tomato Pasta v1-3Fresh Tomato Pasta v1-4

Cut the asparagus stalks to 1.5-2 inch pieces and set aside. Prepare the shrimp. I just defrost frozen raw shrimp and take off the tails. If the shrimp is fresh, peel and devein. Set aside. Add 1 tbsp. oil to a heated skillet and add the asparagus. I used to work for a chef that made a shrimp diavolo pasta that was awesome, but guests would complain that he left the tails on. Don’t get that guy started on how much flavor is wasted when you don’t cook the shells! For this particular tutorial, I took the tail shell off. But next time, I’ll leave them on.

Fresh Tomato Pasta v1-8

After a few minutes, add the shrimp and cook until the shrimp is done.  Shrimp cooks up fast and can be prone to being overcooked and rubbery. I will spend the next few minutes watching the shrimp until it just turns from translucent to opaque and have it pink up a little bit before taking it off the heat. The shrimp will keep cooking in the residual heat, and won’t get rubbery or shrink up. Optional: Add lemon zest or lemon pepper seasoning.

Fresh Tomato Pasta v1-9

Hopefully, the water has started to boil and the pasta is close to al dente. Drain the pasta and return to the pot. Fold in the tomato mixture.

Fresh Tomato Pasta v1-6Fresh Tomato Pasta v1-7

Plate the pasta and add the shrimp/asparagus mixture on top.

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Add grated parmesan  and enjoy 🙂

Fresh Tomato Pasta v1-12

Fresh Tomato Pasta w/Shrimp and Asparagus

  • Servings: 6-8
  • Difficulty: easy
  • Print

A fresh, light tomato based dish with endless pastabilities


INGREDIENTS

  • 2 lbs. tomatoes at room temperature, preferably plum
  • 1 tbsp. minced garlic
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup olive oil, plus extra for cooking and drizzling
  • 1/2 bunch asparagus
  • 1 lb. raw shrimp, peeled and deveined
  • Coarse salt and pepper to taste
  • Lemon zest to taste (optional)
  • Grated parmesan (optional)

DIRECTIONS

  1. Start boiling water for the pasta and add salt to taste. Cook pasta according to directions.
  2. Chop up the tomatoes, garlic, and herbs. Mix in a bowl with 1/4 cup of olive oil. Add salt and pepper to taste. Set aside.
  3. Cut the asparagus stalks to 1.5-2 inch pieces and set aside.
  4. Prepare the shrimp. I just defrost frozen raw shrimp and take off the tails. If the shrimp is fresh, peel and devein. Set aside.
  5. Add 1 tbsp. oil to a heated skillet and add the asparagus.
  6. After a few minutes, add the shrimp and cook until the shrimp is done. Optional: add lemon zest or lemon pepper seasoning.
  7. Hopefully, the water has started to boil and the pasta is close to al dente. Drain the pasta and return to the pot.
  8. Fold in the tomato mixture.
  9. Plate the pasta and add the lemon/asparagus mixture on top. Add grated parmesan on top and enjoy 🙂

NOTES

  • The pasta mix should keep in the refrigerator for a few days if you want to reheat it with new toppings. It also tastes good as a cold pasta salad!
  • This recipe can be easily divided or doubled based on how many you’re trying to feed.
  • CREDIT:http://www.marthastewart.com/904229/pasta-fresh-tomato-sauce

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