Ingredients
TAPENADE BUTTER
1/4 cup coarsely chopped red onion
10 pitted Kalamata olives
5 garlic cloves
1 tbl balsamic vinegar
1 1/2 tsp dried basil
4 anchovy fillets packed in oil, drained, plus 1 tsp oil from tin
3/4 cup (1 1/2 sticks) unsalted butter room temperature
2 tbl drained brined capers
Kosher salt and freshly ground pepper
PASTA
1 lb fettuccine
Kosher salt
1 1/2 lb large uncooked shrimp, peeled, deveined
4 plum tomatoes, chopped
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
1/4 cup fine grated Parmesan
6 lemon wedges
Preparation
Tapenade Butter: Puree 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 dents. Drain. Meanwhile, melt tapenade butter in a large heavy skillet over high heat. Add shrimp; simmer, stirring occasionally, for 2 min. 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.
