Ingredients
- 2 tablespoons grapeseed oil
- 1 1/4 pounds (21 to 25 count) shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/4 cup white wine, such as chardonnay
- 1/2 cup olive tapenade
- 1 1/2 cups marinara of choice
- 1 pound cooked spaghetti
- 1/4 cup fresh grated Parmesan
- 2 tablespoons thinly sliced fresh basil
Directions
Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.
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By bethlh
on December 04, 2012
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This is an absolutely wonderful dish, my family requests this dish every couple weeks. I too could not find olive tapenade and substituted a recipe I found online which includes kalamata olives, capers, garlic, parsley, olive oil and lemon juice. (The olive tapenade recipe stands alone wonderfully on baguette bread as an appetizer.This recipe contains a wonderful mix of flavors and will leave your house smelling wonderful! Excellent for entertaining company, highly recommended!!
By Psalmsome
Southern Louisiana
on October 14, 2012
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Fabulous flavors. We used fresh Louisiana Gulf shrimp. It's impossible to get tapenade down here. We made our own using black olives, capers, sun dried tomatoes, garlic, olive oil, and just a bit of anchovies in the food processor. Bertolli marinara is my favorite.
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