Spaghetti with grilled shrimp, zucchini and salsa verde
Spaghetti with grilled shrimp, zucchini and salsa verde recipe in the zucchini category
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 freshly 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
Recipe method:
- 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.
Tags: spaghetti, grilled, shrimp, salsa, verde, recipe, zucchini, recipes, cooking