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Shrimp and Pasta Tapenade
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Brief Description
Fettucchine pasta served with shrimp in a creamy butter sauce.
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make a double batch of the tapenade butter and freeze half of it so you can enjoy this quick weeknight dinner whenever you please.
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 1/4 cups - coarsely chopped red onion
- 10 - pitted Kalamata olives
- 5 cloves - garlic
- 1 tablespoons - balsamic vinegar
- 1 1/2 teaspoons - dried basil
- 4 - anchovy fillets packed in oil drained, plus 1 teaspoon oil from tin
- 3/4 cups - unsalted butter (3/4 cup = 1-1/2 sticks) at room temperature
- 2 tablespoons - drained brined capers
- - kosher salt and freshly ground black pepper
- 1 pounds - fettuccine
- - kosher salt
- 1 1/2 pounds - large uncooked shrimp peeled, deveined
- 4 - plum tomatoes chopped
- 1/4 cups - chopped flat-leaf parsley
- - freshly ground black pepper
- 1/4 cups - finely grated Parmesan
- 6 - lemon wedges for garnish
Directions:
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.
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