Pasta: Shrimp and Pasta Tapenade

By á-3151

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
• 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 black pepper
• Pasta
• 1 pound fettuccine
• Kosher salt
• 1 1/2 pounds large 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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.