Ingredients for Spaghetti With Grilled Shrimp Zucchini And Salsa Verde
- Fresh Parsley
- 2 tablespoons capers
- Garlic Clove
- 2 tablespoons lemon juice
- 1 tablespoon anchovy paste
- Dijon Mustard
- 1 teaspoon salt
- Black Pepper
- Olive Oil
- 2 medium zucchini
- Large Shrimp
- 1 pound spaghetti
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How to Make Spaghetti With Grilled Shrimp Zucchini And Salsa Verde
- Combine 1/2 cup packed fresh parsley, 2 tablespoons capers, 2 cloves garlic, 2 tablespoons lemon juice, 1 tablespoon anchovy paste, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a food processor or blender.
- Pulse until finely chopped.
- With the motor running, slowly drizzle in 1/2 cup olive oil until a coarse puree forms.
- Set aside. Just before adding to the pasta, pulse briefly to re-emulsify.
- Preheat grill or broiler.
- Brush 2 medium zucchini, thinly sliced lengthwise, with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
- Grill or broil zucchini, turning occasionally, until tender-crisp, about 10 minutes.
- Once cool enough to handle, cut zucchini crosswise into 1-inch pieces and place in a large bowl.
- Thread 1 pound large shrimp onto skewers.
- Brush shrimp with remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon salt.
- Grill or broil shrimp, turning once, until pink and cooked through, about 4 minutes.
- Remove shrimp from skewers, slice in half horizontally, and add to the bowl with zucchini.
- Meanwhile, cook 1 pound spaghetti in a large pot of boiling salted water until al dente, about 12 minutes.
- Drain the spaghetti.
- Add the hot pasta to the bowl with the grilled zucchini and shrimp. Toss gently with the salsa verde until well combined.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
13g
Fat
24g
Carbs
23g
