Spaghetti With Grilled Shrimp Zucchini And Salsa Verde Recipes

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SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE



Spaghetti With Grilled Shrimp, Zucchini and Salsa Verde image

This is from my Food and Wine One Dish meals cookbook. They say to serve this with Sauvignon blanc, especially one from Frances Loire Valley. Looks like a fabulous summer recipe.

Provided by dicentra

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup fresh parsley
3 tablespoons capers, drained
1 garlic clove, chopped
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup olive oil, plus
2 teaspoons olive oil
2 zucchini, but into 1/4 inch slices
1 1/4 lbs large shrimp, shelled and deveined
3/4 lb spaghetti

Steps:

  • 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.

Nutrition Facts : Calories 754.5, Fat 33.5, SaturatedFat 4.8, Cholesterol 217.7, Sodium 1229.1, Carbohydrate 70.2, Fiber 4.4, Sugar 3.5, Protein 42.3

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP



Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Grilled Shrimp, recipe follows
2 large cloves of garlic, chopped
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
  • Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

ZUCCHINI AND SHRIMP SPAGHETTI



Zucchini and Shrimp Spaghetti image

Make and share this Zucchini and Shrimp Spaghetti recipe from Food.com.

Provided by Chef-slim

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 green zucchini
1/2 onion
1 garlic clove
1 tablespoon butter
8 ounces fat-free evaporated milk
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup parmesan cheese
1/4 teaspoon pepper
16 ounces angel hair pasta
2 lbs baby shrimp

Steps:

  • Using a cheese grater shred zucchini and onion than mince garlic place all three in a non stick skillet with 1 tablespoon of butter to saute on medium heat for about 5 minutes until onion is transparent in appearance.
  • Mix milk and cornstarch til disolved
  • Add milk mixture to the zucchini cook until mixture comes to boil. Add parmesan cheese and salt and pepper to taste. Put sauce aside in pan to keep warm until noodles are cooked.
  • Cook shrimp in boiling water for 1 minute - place in serving bowl.
  • Drain noodles and toss with sauce. Serve immediately for best taste. Use shrimp to garnish on each plate.

Nutrition Facts : Calories 408.7, Fat 5.6, SaturatedFat 2.5, Cholesterol 231.5, Sodium 550.9, Carbohydrate 51.1, Fiber 3, Sugar 6.3, Protein 37

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