Recipe information
Yield
6 Servings
Ingredients
Tapenade Butter
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
Pasta
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
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Preparation
Tapenade Butter
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
Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
Step 3
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.
Step 4
Add pasta to sauce; stir to coat. Divide among wide shallow bowls. Sprinkle with cheese and garnish with lemon wedges.
Nutrition Per Serving
One serving contains: Calories (kcal) 615.6 %Calories from Fat 39.6 Fat (g) 27.1 Saturated Fat (g) 15.0 Cholesterol (mg) 208.5 Carbohydrates (g) 62.5 Dietary Fiber (g) 3.7 Total Sugars (g) 4.4 Net Carbs (g) 58.8 Protein (g) 28.6 Sodium (mg) 1006.4