Pasta: Shrimp and Pasta Tapenade PRINT
- YIELD: 6 Servings
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.
|¼||cup coarsely chopped red onion|
|10||pitted Kalamata olives|
|1||tablespoon balsamic vinegar|
|1½||teaspoons dried basil|
|4||anchovy fillets packed in oil, drained, plus 1 teaspoon oil from tin|
|¾||cup (1½ sticks) unsalted butter, room temperature|
|2||tablespoons drained brined capers|
|Kosher salt and freshly ground black pepper|
|1½||pounds large uncooked shrimp, peeled, deveined|
|4||plum tomatoes, chopped|
|¼||cup chopped flat-leaf parsley|
|Freshly ground black pepper|
|¼||cup finely grated Parmesan|
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.
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.