This meal was inspired by a seafood pasta that I ordered at Seagrass in Ocean Grove, New Jersey. The restaurant version also featured diver scallops and lobster meat. The 4 Tupps ball on a non-profit budget, however, so I just stuck to the shrimp. I also added asparagus for general health and flavor. Recipe below!
(And, yes, 2 of the Tupps would highly recommend Seagrass. Click here for the Times review. Just note that Ocean Grove is a “dry” town, so it’s strictly BYOB for you lushes.)
1 lb raw medium to large shrimp, shelled
1 lb farfalle pasta
1 lb asparagus, snapped and cut into 1 ½” lengths
4 medium heirloom tomatoes, seeded and chopped into small pieces
1 cup fresh basil leaves
1 lemon, cut in half
6 cloves of garlic, chopped small
½ stick of butter
Parmesan, shredded (Asiago and Romano work too)
Heat the butter and a couple glugs of olive oil over medium high heat in a large pan or wok. When the butter is melted and bubbling lightly, add half the garlic and cook for about 1 minute. Add the shrimp and cook until just tender. Remove all contents of the pan to a large mixing bowl.
Heat about 3 glugs of olive oil over medium high heat in the same pan. Add the remaining garlic and cook for about 30 seconds. Toss in the asparagus. Add a couple pinches of salt and pepper. Cook for about 2 minutes and then add the tomatoes. Add an additional pinch of salt and pepper to taste. Cook for an additional 2 to 4 minutes, or until asparagus just turns bright green (it should remain al dente). Remove pan from heat and let cool for 5 minutes.
Cook pasta according to the directions on the box. Drain and run under cool water for a few seconds, tossing so that the pasta doesn’t stick. Let cool for 5 to 10 minutes.
Combine the asparagus-tomato mixture and pasta into the same bowl with the shrimp. Mix well to incorporate all of the ingredients.
In a food processor, combine basil leaves and about two tablespoons of olive oil. Mix until finely chopped. Add salt to taste.
Serve the pasta with a dollop of the basil, a sprinkle of cheese, and squeeze of lemon juice.