Shrimp And Pasta Tapenade

• 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

1. 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.
2. Pasta: Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dents. Drain.
3. 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.

tapenade butter, red onion, olives, garlic, balsamic vinegar, basil, anchovy, capers, kosher salt, pasta, fettuccine, kosher salt, shrimp, tomatoes, flatleaf, freshly ground black pepper, parmesan, lemon wedges

Taken from www.epicurious.com/recipes/member/views/shrimp-and-pasta-tapenade-52850301 (may not work)