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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.
Ingredients
| Tapenade Butter | |
| ¼ | cup coarsely chopped red onion |
| 10 | pitted Kalamata olives |
| 5 | garlic cloves |
| 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 | |
| Pasta | |
| 1 | pound fettuccine |
| Kosher salt | |
| 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 |
| 6 | lemon wedges |
Directions
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.
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