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.
72 thoughts on “Linguini with Shrimp and Olive Tapenade”
Looks delicious! The tapenade is brilliant.
Thanks Rosemary! 🙂
Those shrimp look amazing!! What a clever idea to add olive tapenade to a pasta dish! I’ve never thought of that one!
Vermouth and olives, swoon.
Haha, I didn’t think about that. Maybe we should have had martinis with this. 🙂
Love olive tapenade! I must make this pasta too. The shrimp are so succulent.
Thanks Angie! 🙂
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…
Yay! So glad you enjoyed it. 🙂 xoxox
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…
Gorgeous! Those shrimp look amazing.
Love this! Bookmarked.
Can’t tell you how great I think this looks – perfect of all worlds! 🙂
Thanks Pamela! 🙂 And thanks for stopping by to comment today. Have a great week!
Oh looks perfect!
Anne, this looks so good!
Looks fantastic! My kind of pasta dish. The Cake bread cellars in the background must of been wonderful with this dish!
Thank you! Yes, the Cakebread was delicious with this dish. Have a lovely Tuesday!
Anne, this pasta dish looks sensational! It looks and sounds incredibly flavorful with all the herbs and oilve tapenade. The shrimp looks so plump and juicy too – yum! Great post and hope you enjoy your day 🙂
Thank you for your kind comment Kelly! Hope you had a groovy day! 😉
I too agree that adding olive tapenade to the dish is a great idea. I love olives so this dish is for me. Thanks for sharing.
I saw tapenade on the title and I was sold! Love tapenade, excellent idea adding it into a pasta dish!
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 >)
I wasn’t always an olive person, only in moderation but that tapenade I had at the dinner party changed my mind!
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!
You’re so sweet Monica, thank you! 🙂 Have a lovely week!
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 !!
This is my kind of meal!
Bookmarking this…looks great!! I love tapenade
Thanks Ashley! 🙂
Oh yum Anne – this has my name all over it. I love the olives, and all of the fresh herbs!
Thanks Jess! 🙂
I only tried olive tapenade a few years ago and loved it. This sounds like a fantastic way to eat it since I am only familiar with spreading it on bread!
I was the same way too! Love it in pasta. Thanks Eva for taking the time to comment. 🙂
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. 😀 I’ll give this one a go with our new jar of pitted olives.
Haha, that’s hilarious! I usually save what I like best in a dish for last. hee hee… 😀
Looks delicious this pasta of yours…and yes tapenade and shrimp is a great combo.
Have a lovely week Anne 🙂
Thanks Juliana, you too! 🙂
What a great dish! My husband would love this for dinner. There is a place here locally (actually 26 miles away, but so worth it!) that sells all the unique olives…so I’m going to grab some for this weekend and make this dish! (=
You’re so sweet, thank you Gloria! 🙂 And thanks for taking the time to comment today.
Dear lord, This looks amazing!! Love shrimp…love olives…love this!
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
You’re too funny Bobbi! 🙂 Thank you for stopping by and commenting. Have a great rest of the week!
Anne, this looks amazing! I love olive tapenade.
Thanks Sally! 🙂
Sounds gorgeous Anne 🙂
Thanks Claire! 🙂
What a wonderful addition of olive tapenade! Looks delish!
Thanks Jan! 🙂
This looks amazing! All of those flavors are right up my alley. I want to make this stat!
Thanks Marcie! 🙂
I have a nearly full jar of black olive tapenade in my fridge…so glad you shared this wonderful pasta recipe!
Thanks Liz and thanks for taking the time to comment. 🙂
Shrimp and olive pasta bowl sounds just so amazing! Great Summer recipe!
Thanks Julia! 🙂
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!
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.
There’s a lot of prep work involved cooking Chinese food. Pasta dishes are just so much simpler. Thanks Amy for stopping by and commenting. 🙂
I love that you turned tapenade into pasta sauce! What a great idea.
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!
Thanks Ashley for stopping by and commenting. Have a great rest of the week! 🙂
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.
Yay to being a big fan of olives and shrimp! 🙂 Thanks Reeni for taking the time to comment today.
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!!!
Thank you so much Denise! 🙂
This is a beautiful recipe! Totally my kind of dish! Pinned. Thanks for sharing. 🙂
Julie @ This Gal Cooks
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!