Savor the delightful combination of grilled shrimp and spaghetti smothered in an intense salsa verde. This recipe incorporates fresh ingredients and robust flavors, creating a medley of savory and zesty tones that will impress your palate. This dish is ideal for a fancy dinner or a casual lunch, offering a balance of comfort and sophistication.
Some of the ingredients in this recipe may not be everyday staples in your pantry, such as capers and anchovy paste. Capers are tiny, tangy buds that add a burst of flavor, often found in the pickles section of your supermarket. Anchovy paste is a concentrated, intensely flavored paste that lifts the flavor of the salsa verde, usually found in the canned fish aisle.
Ingredients for Grilled Shrimp Spaghetti with Salsa Verde
Parsley leaves: Aromatic and vibrant, they add freshness to the salsa verde.
Capers: These add a tangy twist to the sauce.
Garlic: An essential flavor base for the salsa.
Lemon juice: Adds acidity to balance the flavors.
Anchovy paste: It adds a deep, umami flavor to the salsa verde.
Dijon mustard: Gives a slight spicy kick to the sauce.
Salt: Essential for enhancing all the flavors.
Fresh ground black pepper: Adds heat and complexity to the dish.
Olive oil: Used for grilling and also as part of the salsa verde.
Zucchini: Adds a healthy crunch to the dish.
Shrimp: The primary protein, grilled to perfection.
Spaghetti: The base of the dish, it carries and absorbs the flavors beautifully.
One reader, Constantina Miguel says:
This grilled shrimp spaghetti with salsa verde recipe is a game-changer! The salsa verde adds a burst of fresh flavors, and the grilled zucchini and shrimp are a perfect match for the spaghetti. The dish is a delightful blend of savory and zesty, making it a must-try for any seafood lover.
Essential Techniques for Grilled Shrimp Spaghetti with Salsa Verde
How to make salsa verde: Combine parsley, capers, garlic, lemon juice, anchovy paste, mustard, salt, and pepper in a food processor. Pulse to chop, then gradually add olive oil to make a coarse puree.
How to grill zucchini: Brush zucchini with oil, sprinkle with salt, and grill or broil, turning, until just done. Cut into pieces after grilling.
How to grill shrimp: Thread shrimp onto skewers, brush with oil, sprinkle with salt, and grill or broil, turning, until just done. Remove from skewers and slice in half horizontally.
How to cook spaghetti: Boil the spaghetti in salted water until just done, about 12 minutes. Drain and add to the grilled zucchini and shrimp, then toss with the salsa verde.
How To Make Grilled Shrimp Spaghetti with Salsa Verde
Bites of plump shrimp, crispy zucchini, and rich capers makes up this grilled shrimp spaghetti meal! Cook up a hearty serving in just under one hour.
Serves:
Ingredients
- ⅔cupparsley leaves,lightly packed
- 3tbspcapers,drained
- 1garlic clove
- 4tsplemon juice
- 1tspanchovy paste
- ½tspdijon mustard
- 1¼tspsalt
- ¼tspfresh ground black pepper
- ½cupolive oil,plus 2 tbsp
- 2zucchini
- 1¼lbslarge shrimp
- ¾lbspaghetti
Instructions
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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 just to chop, 6 to 8 times
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With the machine running, add the ½ cup of oil in a thin stream to make a coarse puree
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Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
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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, for about 10 minutes in all, until just done.
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When the slices are cool enough to handle, cut them crosswise into ½-inch pieces and put them in a large bowl.
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Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon of salt
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Grill or broil the shrimp, turning, for about 4 minutes in all, until just done.
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Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
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In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done. Drain.
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Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
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Serve and enjoy!
Nutrition
- Calories: 681.76kcal
- Fat: 30.30g
- Saturated Fat: 4.47g
- Trans Fat: 0.03g
- Monounsaturated Fat: 20.20g
- Polyunsaturated Fat: 3.90g
- Carbohydrates: 69.54g
- Fiber: 4.34g
- Sugar: 4.97g
- Protein: 32.41g
- Cholesterol: 179.45mg
- Sodium: 1016.62mg
- Calcium: 131.91mg
- Potassium: 680.91mg
- Iron: 2.74mg
- Vitamin A: 129.10µg
- Vitamin C: 33.32mg
Pro Tip for Perfecting Grilled Shrimp Spaghetti
When grilling or broiling shrimp, it's important to avoid overcooking as it can make the shrimp tough and rubbery. The key is to cook them until they just turn pink and start to curl. This indicates that they are done. Also, marinating the shrimp in a bit of the salsa verde before grilling can infuse them with more flavor.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Chop and prepare ingredients in advance to streamline the cooking process.
Multi-task: While the zucchini and shrimp are grilling, cook the pasta to save time.
Use frozen shrimp: Opt for pre-peeled and deveined frozen shrimp to skip the prep work.
Substitute Ingredients For Grilled Shrimp Spaghetti with Salsa Verde Recipe
parsley leaves - Substitute with cilantro: Cilantro has a similar fresh and citrusy flavor to parsley, and it can provide a slightly different but equally delicious taste to the salsa verde.
capers - Substitute with chopped green olives: Chopped green olives can add a briny and tangy flavor similar to capers, providing a unique twist to the salsa verde.
garlic - Substitute with shallots: Shallots can offer a milder, slightly sweet flavor compared to garlic, adding a different depth to the salsa verde.
lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the acidity and tanginess similar to lemon juice, enhancing the flavor profile of the salsa verde.
anchovy paste - Substitute with miso paste: Miso paste can offer a savory and umami-rich flavor similar to anchovy paste, contributing depth to the salsa verde.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can provide a similar tangy and slightly spicy flavor, adding complexity to the salsa verde.
olive oil - Substitute with avocado oil: Avocado oil can offer a mild, buttery flavor and a high smoke point, making it a suitable substitute for olive oil in the salsa verde.
zucchini - Substitute with asparagus: Asparagus can provide a similar tender-crisp texture and a slightly earthy flavor, complementing the grilled shrimp and spaghetti.
shrimp - Substitute with scallops: Scallops can offer a delicate and sweet flavor, and their tender texture makes them a great alternative to shrimp in the dish.
spaghetti - Substitute with linguine: Linguine has a similar shape and texture to spaghetti, making it a suitable substitute for this recipe.
Presentation Tips for Grilled Shrimp Spaghetti
Elevate the salsa verde: Drizzle the salsa verde in an artistic pattern on the plate using a squeeze bottle for precise placement. This will add a pop of color and flavor to the dish.
Arrange the grilled zucchini and shrimp: Place the grilled zucchini and shrimp on the plate in a visually appealing manner, ensuring that each component is showcased beautifully.
Twirl the spaghetti: Gently twirl the spaghetti using tongs to create a neat and elegant nest of pasta on the plate.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley leaves to add a touch of vibrant green and a burst of fresh flavor.
Add a touch of lemon zest: Grate a small amount of lemon zest over the dish to provide a subtle citrus aroma and a hint of brightness.
Drizzle with high-quality olive oil: Finish the dish with a drizzle of premium olive oil to enhance the flavors and add a luxurious sheen to the presentation.
Serve on elegant dinnerware: Present the grilled shrimp spaghetti on elegant, white dinnerware to allow the vibrant colors of the dish to stand out.
Use minimalistic plating: Embrace a minimalistic approach to plating, allowing the natural beauty of the dish to take center stage without overwhelming the presentation with unnecessary elements.
Essential Kitchen Tools for Making Grilled Shrimp Spaghetti with Salsa Verde
Food processor: A food processor is used to finely chop, blend, or puree ingredients. It's great for making the salsa verde in this recipe.
Grill or broiler: The grill or broiler is used to cook the zucchini and shrimp, adding a delicious smoky flavor to the dish.
Skewers: Skewers are used to thread and grill the shrimp, making it easier to handle and cook them evenly.
Large pot: A large pot is used to boil the spaghetti, ensuring it cooks evenly and doesn't stick together.
Mixing bowl: A mixing bowl is used to toss the grilled zucchini, shrimp, and spaghetti with the salsa verde, ensuring everything is well combined.
Storage and Freezing Instructions for Grilled Shrimp Spaghetti
To store leftover grilled shrimp spaghetti with salsa verde, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, add a splash of water or olive oil to the pasta to help restore moisture and prevent it from drying out. Reheat in the microwave or on the stovetop until heated through.
For longer storage, you can freeze the grilled shrimp spaghetti. Place the cooled pasta in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label the container with the date and freeze for up to 2-3 months.
To thaw frozen shrimp spaghetti, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Reheat as mentioned above, adding a bit more liquid to help revive the texture of the pasta and shrimp.
It's important to note that the texture of the shrimp and zucchini may change slightly after freezing and thawing, becoming softer than when freshly prepared. However, the flavors of the salsa verde will still be delicious.
If you plan on making this dish ahead of time for freezing, consider undercooking the spaghetti slightly (about 1-2 minutes less than the package instructions) to help maintain a better texture once thawed and reheated.
How To Reheat Leftover Grilled Shrimp Spaghetti
- Reheat the spaghetti in a large pot of boiling water for 1-2 minutes until heated through. Drain well and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp and zucchini and sauté for 2-3 minutes until warmed through.
- Add the reheated spaghetti to the skillet and toss gently to combine with the shrimp and zucchini.
- In a small bowl, whisk together the leftover salsa verde with a tablespoon of warm water to loosen it up. Pour the salsa verde over the spaghetti mixture and toss until everything is well coated.
- If the pasta seems dry, add a splash of olive oil or a knob of butter to help moisten it up.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the reheated grilled shrimp spaghetti with salsa verde hot, garnished with fresh parsley and a squeeze of lemon juice for added brightness.
- Alternatively, you can reheat the spaghetti, shrimp, and zucchini in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Toss with the salsa verde and serve.
Interesting Trivia About Grilled Shrimp Spaghetti with Salsa Verde
Salsa verde is a traditional Italian sauce that is packed with flavor and can be used in a variety of dishes, not just pasta. It's a versatile condiment that can be used as a marinade for grilled meats, a topping for bruschetta, or a dip for crusty bread.
Is Making Grilled Shrimp Spaghetti at Home Cost-Effective?
This grilled shrimp spaghetti with salsa verde recipe is moderately cost-effective for a household. The main cost lies in the shrimp and olive oil, but the dish is balanced with zucchini and pantry staples. The flavors are vibrant and the dish is versatile, making it a worthwhile investment. On a scale of 1-10, I rate this recipe an 8 for its taste, simplicity, and visual appeal. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable choice for a special dinner or entertaining guests.
Is Grilled Shrimp Spaghetti with Salsa Verde Healthy?
The grilled shrimp spaghetti with salsa verde recipe is a relatively healthy dish with a good balance of protein, vegetables, and carbohydrates. The shrimp provides lean protein, while the zucchini adds fiber and nutrients. The whole wheat spaghetti is a better choice than regular pasta, as it contains more fiber and complex carbohydrates. The salsa verde, made with parsley, capers, garlic, lemon juice, and olive oil, is a flavorful and nutritious addition to the dish.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of salt used in the recipe, as excessive sodium intake can lead to high blood pressure and other health issues. Instead, rely on the natural flavors of the ingredients and use herbs and spices to enhance the taste.
- Increase the proportion of vegetables in the dish by adding more zucchini or incorporating other nutrient-dense vegetables like bell peppers, cherry tomatoes, or spinach.
- Use a whole grain pasta alternative, such as quinoa or lentil pasta, to boost the protein and fiber content of the dish.
- Opt for a low-fat or fat-free version of the anchovy paste to reduce the overall fat content of the salsa verde.
Editor's Opinion on Grilled Shrimp Spaghetti with Salsa Verde
The grilled shrimp spaghetti with salsa verde recipe is a delightful combination of flavors and textures. The salsa verde adds a zesty and herbaceous punch to the dish, complementing the succulent grilled shrimp and tender zucchini. The use of capers, anchovy paste, and lemon juice creates a harmonious balance of briny, tangy, and fresh notes. The dish is well-rounded and satisfying, making it a perfect choice for a special dinner. The wine recommendations are spot on, offering a refreshing and complementary pairing. Overall, this recipe is a culinary triumph that will surely impress any seafood lover.
Enhance Your Grilled Shrimp Spaghetti with Salsa Verde Recipe with These Unique Side Dishes:
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Why trust this Grilled Shrimp Spaghetti with Salsa Verde Recipe:
This recipe offers a delightful combination of flavors and textures, featuring succulent shrimp and tender zucchini grilled to perfection. The vibrant salsa verde adds a zesty and herbaceous touch, elevating the dish with its refreshing parsley and briny capers. The careful balance of lemon juice and anchovy paste lends a depth of umami, while the Dijon mustard provides a subtle kick. With meticulous attention to detail and a harmonious blend of ingredients, this recipe promises a delightful dining experience, earning the trust of discerning home cooks and food enthusiasts alike.
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