Menu Enter a recipe name, ingredient, keyword...

Shrimp and Pasta Tapenade

By

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.

Google Ads
Rate this recipe 0/5 (0 Votes)
Shrimp and Pasta Tapenade 0 Picture

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

Details

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.

Review this recipe