Ingredients:
2 lbs uncooked Shrimp, peeled and deveined
½ lb Bow Tie or Penne Pasta
2 Tbsp olive oil
Tapenade:
2 cloves garlic
1 cup Kalimatta Olives
2 Tbsp capers
¾ cup roasted red peppers, diced
Directions:
1. Prepare pasta and set aside.
2. In a food processor, purée the garlic cloves.
3. Add the olives and capers and pulse chop until combined.
4. Remove mixture from processor. Add the roasted red peppers mixing well.
5. In a large skillet over medium-high heat add the olive oil. Add the shrimp and sauté until the shrimp is almost done.
6. Add the tapenade and the cooked pasta.
7. Heat through and serve.
Notes:
Chef Bill Collins Beverly, Massachusetts