Shrimp and Pasta Tapenade

By CheeseDiva

Ingredients

• 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
• 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

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.

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.