Shrimp Tapenade - Chef Bill, Beverly, MA

Shrimp Tapenade Chef Bill - Beverly, MA




	2 Tbsp olive oil 3 Cloves Garlic (peeled and minced) 1 cup Kalamata Olives (roughly chopped) 1 Roasted Red Pepper (optional) 1 Tbsp Capers 1-lb Shrimp, peeled and deveined (thawed, if frozen) olive oil	1/2-lb Bowtie Pasta, cooked (or other pasta) Salt and Pepper to taste 1/4 cup (or more) Parmesan Cheese or Feta Cheese


	In a large skillet, over a medium heat, add the olive oil. Stir in the garlic and sauté for 30 seconds. Add the shrimp. Cook for 2-3 minutes, or until the shrimp starts to turn pink. Add the olives, roasted peppers and capers. Stir until almost completely cooked. Add the cooked pasta, salt, pepper and olive oil to taste. Heat thoroughly and serve. Serves 4