Shrimp and Pasta Tapenade

Fabulous Shrimp Pasta from Nor'wester Steak & Seafood in Gold Beach Oregon. The dish's secret weapon is the flavourful compound butter which adds a robust olive flavour. Freezes well.

Shrimp and Pasta Tapenade

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  • Prep Time


  • Total Time


  • Servings




  • ¼

    cup coarse chopped red onion

  • 10

    pitted Kalamata olives

  • 5

    garlic cloves

  • 1

    tbsp balsamic vinegar

  • tsp dried basil

  • 4

    anchovie fillets

  • 1

    tsp of oil from anchovie fillets

  • ¾

    cup unsalted butter

  • 2

    tbsp drained brine capers

  • Kosher salt and fresh ground pepper


  • 1

    lb fettuccine

  • Kosher salt

  • lbs of large shrimp peeled and devained

  • 4

    plum tomatoes, chopped

  • ¼

    cup chopped flat leaf parsley

  • freshly ground black pepper

  • ¼

    cup finely grated Parmesan

  • 6

    lemon wedges


TAPENADE BUTTER Puree first 6 ingredients in a food processor. Add butter, process until smooth. Transfer to a medium bowl. Srir in capers. Season to taste with salt and pepper. PASTA Cook pasta in a large pot of lightly salted water, stirring occasionally until a-la-dente. Drain Meanwhile melt tapenade butter in a large heavy skillet over high heat. Add shimp and simmer for about 2 minutes. Add tomatoes and parsley; bring to a simmer, cook, stirring often, until shrimps are cooked through, about 1 minute. Season with salt and generous amount of pepper Add pasta to sauce and stir to coat. Divide into wide shallow bowls. Sprinkle with cheese and garish with lemon wedges.


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