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Shrimp and Pasta Tapenade

Shrimp and Pasta Tapenade

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Tapenade Butter

  • 1/4 cup coarsely chopped red onion
  • 10 pitted Kalamata olives
  • 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 1/2 pounds large uncooked shrimp, peeled, deveined
  • 1/4 cup chopped flat-leaf parsley
  • Freshly ground black pepper
  • 1/4 cup finely grated Parmesan

Recipe Preparation

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.

Recipe by Nor wester Steak Seafood in Gold Beach OR

Nutritional Content

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) 1006.4Reviews Section

Linguini with Shrimp and Olive Tapenade

I was over at my neighbor Angela’s house for dinner a few weeks ago and one of the dinner guests brought over some olive tapenade crostini as a starter. It was so tasty that I went out and got a jar for myself. I know I could have made it at home but I was lazy (what else is new?). So instead of making a crostini out of it, I threw it into my dinner. This pasta dish really has a ton of flavors. You can easily leave out the shrimp to make it vegetarian friendly. Leftovers are awesome the next day for lunch! If you’re a fan of olives, you’ll love this. Enjoy your week.


  • 1 pound of large size raw shrimp, peeled and deveined
  • salt and pepper to season
  • olive oil for cooking
  • 1 small onion, finely chopped
  • 4 cloves of garlic, minced
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
  • 1/2 cup of dry vermouth
  • 4 tablespoons of olive tapenade
  • 1 (16 ounce) package of linguini, cooked to al dente and drizzled with olive oil so it doesn’t stick
  • 1/4 cup fresh basil, shredded
  • a handful of fresh Italian parsley, finely chopped


Lightly season shrimp with salt and pepper and mix well. In a large skillet over medium high heat drizzle some olive oil and cook shrimp until opaque but make sure it’s not fully cooked. Transfer to a clean bowl and set aside.

In the same skillet, sauté chopped onions and garlic until softened. Season with salt, pepper, dried oregano and red pepper flakes. Stir to combine. Pour vermouth and let it bubble and reduce, about 3 minutes. Then stir in olive tapenade. Add pasta, shrimp, basil and half of the chopped parsley. Toss everything together and turn off the heat. Feel free to add a little more olive oil to coat everything. At this point the pasta is ready. Check for seasoning before serving. Garnish with chopped parsley.

Olive Affairs Tapenade Recipes

Over medium-high heat, combine shrimp, scallops, olive oil and tapenade in a large saute pan. Saute together until shrimp turns pink and scallops have cooked (approx 3 - 6 min). Add white wine if desired. Cook pasta according to direction on package. Serve seafood over pasta with tossed salad on the side. Garnish with fresh cilantro or parlsey.


2 - 4 chicken breasts (fresh or frozen)

Olive Tapenade (Gourmet or Vegan)

4 whole fresh garlic cloves sliced thinly

fresh cilantro or parsley

Slice a "pocket" hole in the thick part of chicken breast. Spoon approx. 1 Tbls. of tapenade into breast. Place in shallow baking pan and bake @ 375 until lightly browned. Remove from oven and place one slice or provolone cheese over each breast. Return to oven for 2-3 minutes until cheese melts. Remove and add garlic slices. Gently pour stewed tomatoes over the breasts and return to oven. Reduce heat to 325 for approx. 20 minutes. Sprinkle fresh chopped cilantro or parsley over breasts before serving. Enjoy.

  • 1 pound rotini pasta
  • 5 ounces tapenade (olive spread), or more to taste
  • 1 pinch ground black pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and quartered (Optional)
  • 8 ounces sliced salami, cut into thin strips
  • 8 ounces sliced baked ham, cut into thin strips
  • 1 (6 ounce) can black olives, drained
  • 4 ounces mozzarella cheese, cubed
  • 4 ounces provolone cheese, cubed
  • 1 red bell pepper, cut into thin strips
  • ¼ bunch fresh parsley, finely chopped
  • 2 tablespoons toasted sesame seeds

Bring a large pot of lightly salted water to a boil cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.

Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

The Ultimate Garlic Shrimp Recipe.

In the Caribbean we have an abundance of wonderful seafood in our waters, including some of the most tasty shrimp you’ll ever enjoy. Sadly, I don’t recall this dish ever being made by mom or as a matter of fact.. I had never seen it done on the islands when we were growing up. However this is a go-to recipe for me when I need my shrimp fix! The natural sweetness of the garlic and the creamy texture you get when you add the chilled butter, is just outstanding.

1 lb medium shrimp
pinch salt
2 tablespoon olive oil
2 tablespoon chilled butter
1 tablespoon chopped parsley (flat leaf)
1 scallion
1/4 scotch bonnet pepper
2 heaping tablespoon diced garlic
pinch black pepper

Side Note : For this recipe I used organic garlic which I secured form a local farmer here in Hamilton and I must admit (been using the same garlic since) that without any doubt.. this is the BEST garlic I’ve ever used. Fleshy, sweet and a unique overall garlic flavor. You can use any garlic you have (fresh) access to, but getting organic garlic is well worth the effort (and price).

You’ll be surprised how quick and simple this recipe is to put together. Chop the scallion and parsley and finely dice the scotch bonnet pepper as well as the garlic. Clean, devein and wash the shrimp and drain dry.

Heat the oil in a heavy/wide saucepan on medium heat and go in with the cleaned shrimp. Cook for about 2-3 minutes.

Remember to stir so the shrimp cooks evenly. Now add all the other ingredients except the chilled butter and cook for two minutes. We DO NOT want to burn the garlic, so stir well.

Turn the heat off (or on very low) the heat and add the chilled butter, stir as you do so you get a rich and creamy sauce.

The diced scotch bonnet pepper (remember to wash your hands with soap and water after handling such hot peppers) is optional, but I quite like the slight kick you get to balance the natural sweetness from the shrimp and garlic. Yes, that gentle 2 minute cooking will allow the garlic to take on a gorgeous sweetness.

This gluten free (use gluten free butter – read label) is best served hot/warm and goes well with pasta and on toasted bread as a sandwich. Tehya and I had had them on ‘hops‘ bread.

Serving seafood.

For a personal hostess tip, I never ask my guests if they love seafood. Most guests will tell me ahead of time if they have an allergy (i.e., shrimp) so I go with my gut and make a delicious dish! I’ve personally not entertained many picky eaters, and some guests who have not eaten much seafood, come back and thank me, and rave over the main dish. I’m not being arrogant, but I think guests who are not familiar with fish, or who do not like it, usually have not had it prepared the right way.

French in a Flash: Red Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs Recipe

Last summer about this time I arrived in Provence for a three week family holiday in Cassis, a storybook fishing village turned fashionable retreat. Like any food writer worth her salt, I arrived armed with a list of Provençal specialties I wanted to have at the source, like wine off the vineyard or water gushing from the spring. Unadulterated and authentic.

The list included the likes of soupe de poisson, bouillabaisse, socca, pissaladière, tapenade, and aïoli. It was enumerable—and I managed to eat it all. But first on my list was the contested pistou.

I say "contested" because there appear to be a million ways to make pistou, a southern French version of pesto sans nuts. I was thrilled to drag my family to a casual sidewalk bistro tucked up the hill whose menu touted pasta pistou, only to find when it arrived that it wasn't green, but red! It was like getting Coke when you'd ordered Sprite. Not the worst thing in the world, but a surprise all the same. Of course, it soon dawned on me that the two competing iterations of pistou that I'd heard about were the one with tomato and the one without. I had always grown up on a straight basil pistou, so this steaming heap was even more of a boon that I had bargained for: I was finally going to get to taste the competition.

It's as summery as green pistou, which reeks of anise-sweet basil and garlic and soaks in the olive oil in which everything in Provence seems delightfully afloat. Red pistou is equally, if not more, pungent—garlic galore, with hints of fresh parsley and basil. Pistou can be made with tomato paste, but this version undoubtedly had dried tomatoes. It was sweet, sharp, and we stank of garlic for two days, but it was heaven. There was nothing shy about it: the flavor, the portion, the color, the declaration of Provence.

For this version, I take my version of red pistou, and crown it with crunchy, salty bread crumbs made from crumbled old baguettes and earthy herbes de Provence. I add seared jumbo shrimp to make it a meal, but the shrimp or crumbs could be omitted for something more authentic. Serve it as it is, or with grilled fish or steak. You'll feel like you're back in Cassis in no time.

The Ingredients

I have to say I wasn’t looking forward to the prep work on the shrimp. Peeling and deveining an entire pound sounded like it would take a while, but I was willing. I assumed frozen shrimp would be cheaper than fresh. I was wrong. First, I could only find pre-cooked frozen shrimp that had been peeled and deveined. I wasn’t too into that, so I went by the seafood counter and got a pleasant surprise. Fresh, peeled, and deveined shrimp for about $3 less. Sold!

If there ever was a perfect seasoning, Italian seasoning is it. The stuff is practically magical! It’s typically a blend of oregano, marjoram, thyme, basil, rosemary, and sage. There’s no guessing which herbs and how much since they have already been blended. I use it every chance I get, like this White Bean and Ham Soup.

Shrimp, linguine, pasta sauce, cream, butter, chicken broth, and seasonings

Fettuccine Alfredo with Green Beans and Tapenade


  • 4 tablespoons (½ stick) unsalted butter
  • 1 teaspoon finely minced garlic
  • 1 cup heavy cream
  • Kosher salt and freshly ground pepper to taste
  • ¾ cup finely grated Parmesan divided
  • 1 pound dried fettucine
  • ¾ pound green beans trimmed and cut in half crosswise (about 2-inch pieces)
  • ½ cup Green Olive Tapenade ½ recipe
  • ½ cup coarsely chopped fresh parsley


Nutrition Information

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