Spaghetti With Grilled Shrimp, Zucchini And Salsa Verde

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 with the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
• 3 set aside. pulse to re-emulsify just before adding to the pasta.
• 4 light the grill or heat the broiler. brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
• 5 grill or broil the zucchini, turning, until just done, about 10 minutes.
• 6 when the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
• 7 thread the shrimp onto skewers.
• 8 brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
• 9 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.
• 10 meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. drain.
• 11 add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.