Shrimp and Pasta Tapenade Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Tapenade Butter
  • 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
  • Pasta
  • 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.


    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.

    Brief Description

    Fettucchine pasta served with shrimp in a creamy butter sauce.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 15 min


    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 On:

    January 3, 2020

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