Name: Shrimp and Pasta Tapenade
Yield: 6 Servings
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

Skip to main content

Recipe notes

Back to top