Tapenade Butter 1/4 cup coarsely chopped red onion
10 pitted Kalamata olives
5 garlic cloves
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried basil
4 anchovy fillets packed in oil, drained, plus 1 teaspoon oil from tin
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons drained brined capers
Kosher salt and freshly ground pepper
Pasta 1 pound fettuccine
Kosher salt
1 1/2 uncooked shrimp, peeled, deveined
4 plum tomatoes, chopped
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
1/4 cup finely grated Parmesan
6 lemon wedges
Instructions
Tapenade Butter
Purée first 6 ingredients in a food processor. Add butter; process until smooth. Transfer to a medium bowl. Stir in capers. Season to taste with salt and pepper.
Pasta
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
Meanwhile, melt tapenade butter in a large heavy skillet over high heat. Add shrimp; simmer, stirring occasionally, for 2 minutes. Add tomatoes and parsley. Bring to a simmer; cook, stirring often, until shrimp are cooked through, about 1 minute. Season with salt and a generous amount of pepper.
Add pasta to sauce; stir to coat. Divide among wide shallow bowls. Sprinkle with cheese and garnish with lemon wedges.
Suggestion-This dish's secret weapon is a flavorful compound butter, which adds a robust olive flavor. Make a double batch of it and freeze half so you can enjoy this quick weeknight dinner whenever you please.
Originally Submitted
3/18/2012
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