Tapenade and Shrimp
Tossed with pasta, or served over rice, or with crusty bread this super easy recipe of tapenade and shrimp will make a everyday dinner seem fancy!
Prep Time20 minutes mins
Cook Time12 minutes mins
Course: Main Course
Keyword: Baguette, Pasta, Rice, Shrimp, Tapenade
Servings: 4
- 6 Tablespoons Butter (can use 3 Tablespoons if conscious of fats)
- 6 cloves Garlic pressed or minced
- 1.5 lbs Shrimp peeled and deveined
- 1 9.5 jar Olive Tapenade (or any jar of about 8-12 oz.)
- Juice of 1/2 small Lemon about 1.5 - 2 Tablespoons
- 1/2 cup shredded Parmesan Cheese
Serve
- Over Rice OR on Crusty Bread OR tossed with 1 lb. pasta (I used thin linguini).
In a large saute or fry pan, melt 6 Tablespoons of butter over medium heat. When butter is just starting to get hot add garlic. Saute garlic for 30 seconds, stirring often taking care not to brown garlic.
Add shrimp in a single layer. Cook for about two minutes per side using tongs to flip them. When the shrimp are just cooked though, add the entire jar of tapenade and the lemon juice. Stir and let tapenade heat through for about a minute.
Add the Parmesan cheese, stir and let heat through for another 2 minutes.
Either toss with a pound of hot cooked pasta OR serve over rice OR with crusty bread.
I shelled the shrimp earlier in the day and refrigerated them in a covered container to have less muscle fatigue with my hands all at once
I decided to use my garlic press but my hand strength wasn’t great last night so I had to call in my husband to finish it for me. Next time I will use the mini food processor.
I microwaved the lemon for 10 seconds and rolled it on the countertop to make it easier to juice.
I decided to toss this recipe with pasta but honestly, if I didn’t have help with the pasta, I would have made rice or bought a baguette to serve this with.