Spaghetti With Grilled Shrimp, Zucchini and Salsa Verde

Recipe by dicentra
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
  • With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
  • Set aside. 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 ¼ teaspoon of the salt.
  • Grill or broil the zucchini, turning, until just done, about 10 minutes.
  • When the slices are cool enough to handle, cut them crosswise into ½ 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 salt.
  • Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and 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 gilled zucchini and shrimp and toss with the salsa verde.
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