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.
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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
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