Friday, May 31, 2013

Guaranteed Foodgasm-Shrimp & Tapenade Pasta

My in-laws were here this weekend, which gave me the excuse to try out a fancy new recipe from Bon Appetit. As usual, it did not disappoint. Major understatement. This shrimp & tapenade pasta is a guaranteed mouthgasm. And surprisingly quick and easy, too - which is why I had to share it with all of you.

Looks like the smarties at Bon Appetit snapped up the recipe from Nor'wester Steak & Seafood in Gold Beach, OR. Kudos to all for this seriously addictive yumminess.


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


  • 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
  • 6lemon 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.


  • 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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