Shrimp and Pasta Tapenade

By Gibby

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.

Ingredients

• TAPENADE BUTTER
• 1/4 cup coarse chopped red onion
• 10 pitted Kalamata olives
• 5 garlic cloves
• 1 tbsp balsamic vinegar
• 1 1/2 tsp dried basil
• 4 anchovie fillets
• 1 tsp of oil from anchovie fillets
• 3/4 cup unsalted butter
• 2 tbsp drained brine capers
• Kosher salt and fresh ground pepper
• PASTA
• 1 lb fettuccine
• Kosher salt
• 1 1/2 lbs of large shrimp peeled and devained
• 4 plum tomatoes, chopped
• 1/4 cup chopped flat leaf parsley
• freshly ground black pepper
• 1/4 cup finely grated Parmesan
• 6 lemon wedges

Preparation

Step 1

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.