Olive Tapenade Incrusted Shrimp Over Pasta Recipes

OLIVE TAPENADE INCRUSTED SHRIMP OVER PASTA

Steps:

• first peel and devain shrimp wash peeled shrimp and squeeze lemon over shrimp season with salt and pepper and set aside. in a food processor add olives, basil, pine nuts and, parmigano and 1/4 cup olive oil salt and pepper and process into a paste when done take half the mixture and put it in with the shrimp work it in with your hand to cover all the shrimp boil pasta according to package instructions in a saute pan add saute artichoke red pepper and scallions in alittle olive oil add 1 table spoon of the tapenade to the pan saute until tender and remove to a plate set aside drench the shrimp in flour and prepare to saute in the same pan add remaining olive oil and saute the shrimp in one layer until brown do not over cook turning once remove cooked shrimp onto a plate and season with salt and pepper in the same pan remove excess oil and return the suted vegtables to pan saute alittle longer than add the vermoth and deglazing the pan scrape pan to get all the bits up add cooked pasta to pan and tomatos and remaining tapenade mix and cook for 1 more minute. to serve put pasta mixture in a plate and top with the shrimp serve parmigiano on top

OLIVE TAPENADE

Steps:

• In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
• Serve with crackers or toast.

LINGUINE WITH TWO-OLIVE TAPENADE

Steps:

• Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
• Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.
• Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.

SHRIMP AND OLIVE PASTA

Steps:

• Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
• Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper.
• Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.