Linguini with Shrimp and Olive Tapenade

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.

Linguini with Shrimp and Olive Tapenade

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Ingredients:

  • 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

Linguini with Shrimp and Olive Tapenade

Preparation:

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.

Linguini with Shrimp and Olive Tapenade
 

72 thoughts on “Linguini with Shrimp and Olive Tapenade

  1. Those shrimp look amazing!! What a clever idea to add olive tapenade to a pasta dish! I’ve never thought of that one!

  2. This dish looked simple to make, but tasted like a lot went into it. I had leftovers for lunch, twice! One of my favorite dishes now…

  3. I have a jar of tapenade that’s been in the fridge for ages! Might need to add it to some pasta, maybe with some roasted veg rather than the prawns…

  4. Firstly, you’re reading my mind. I’ve been craving prawns, as we call them, for an age now. Really will have to buy them in for the weekend.
    Secondly, I do a really nice tapenade. Would never have thought to use it for pasta. Must unearth that recipe! And quick >)

  5. I’m starting to see a pattern here – everything you make is super flavorful and beautiful! : ) This pasta dish is totally for me and my hubby. Love the saltiness from the olive tapenade and shrimp is a staple for me. Lovely and delicious!

  6. Shrimp is also, for me, a staple. A local grocery store often sells good-sized frozen shrimp – Buy One – Get One Free – so I’m always looking for new ideas for shrimp !!

  7. We absolutely love olives in this household. My hubs would pick out the olives on a pizza or pasta dish and devour them first before getting to other things. :-D I’ll give this one a go with our new jar of pitted olives.

  8. We are both having fun, cooking with booze this week. Great little dish Anne. I had some of the really good stuff when we were in France and it really is like heaven on a plate, no one needs to know that you did not makes yours from scratch. wink..wink..Take Care, BAM

  9. Anne, this is such an all-time favourite. Can I just ask a stupid question? What are the pros and cons of making this dish with the shells on or off? Other than it is easier to eat with the shells off.

    • Hi Danny, it’s a preference, really. I’m lazy and I hate peeling shells off of any shellfish so I prefer my shrimp peeled. If you rather have the shells on, by all means, go with that. Thanks for taking the time to comment today. :) Have a great rest of the week!

  10. I love olive tapenade! This Linguini with Shrimp and Olive Tapenade sounds heavenly! I think I now cook pasta more than Chinese food at home. Cos they are much easier. hehe…thanks for sharing this beautiful recipe.

  11. I’m not a fan of shrimp (texture thing) but without that this sounds amazing! I love all that basil and parsley – I bet this is soo flavorful! Have a great day Anne!

  12. Being a big fan of both olive and shrimp this made my mouth water like crazy! Insanely delicious! I need that olive tapenade in my life ASAP.

  13. Anne: This is absolutely my type of dish– easy, quick-to-make, and super delicious. I love pasta and if it comes with olives and shrimp, even more reason to try… By the way, gorgeous pictures! I am in love with the second one — and I am pinning it!!!

  14. Brilliant idea. I love the greek flavours in this – shrimp, olives. Absolutely great idea to have used tapenade with pasta! I’ve never tried vermouth though, that’s quite something else all together for me. Looking forward to trying that!

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