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Spaghetti with Grilled Shrimp, Zucchini and Salsa Verde

Source: Quick from Scratch - One Dish Meals
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Summer is the perfect time for this colorful pasta -- zucchini is in abundance, and recipes that make good use of the outdoor grill are in demand. Both the squash and the shrimp here take their turn on the coals before being tossed with the spaghetti. If you crave the dish in the winter, cook the zucchini and shrimp in the broiler.
RECIPE INGREDIENTS
2/3 cup lightly packed parsley leaves
3 tablespoons drained capers
1 clove garlic, chopped
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 zucchini, cut lengthwise into 1/4-inch slices
1 1/4 pounds large shrimp, shelled
3/4 pound spaghetti
Spaghetti with Grilled Shrimp, Zucchini and Salsa Verde Recipe at Cooking.com
DIRECTIONS
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.


Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.


Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.


Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spaghetti Night
 Pasta with Shrimp
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 787
Fat. Total: 38g
Fiber: 4g
Carbohydrates, Total: 69g
Sodium: 1476mg
% Cal. from Fat: 43%
Cholesterol: 217mg
Protein: 42g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Monica, AK Reviewed: 08/26/2006
Great recipe! I skip the anchovie and it's still yummy! My kids love it, too!
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