Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde Recipe

Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde Recipe

Ingredients:

2/3 c of parsley (packed lightly)

3 Tbsps of capers; drained

4 tsps of juice (lemon)

1 tsp of anchovy-paste

1/2 tsp of mustard (Dijon)

1-1/4 tsp of salt

1 pc of garlic clove; chopped

1/4 tsp of pepper (black); freshly ground

1/2 c and additional 2 Tbsps of olive oil

1-1/4 lbs of shrimp (large); shelled

2 pcs of zucchini; lengthwise cut into 1/4″ slices

3/4 lb of spaghetti

Instructions:

Put capers, parsley, juice (lemon), mustard, anchovy-paste, pepper and 1/2 tsp of salt in blender or food-processor.  Pulse 6-8 times just so it chops.  While machine is running, put in 1/2 c of oil into thin-stream so  coarsed puree can be made.  Leave created salsa-verde in food-processor and pulse so it re-emulsifies if needed before it is added to pasta.

Heat broiler or light grill.  Brush zucchini w/ 1 Tbsp of oil, sprinkle w/ 1/4 tsp salt.  Broil or grill zucchini, turn ’til done, 10 mins more or less.  Once slices become cool, cut crosswise to 1/2-inch pcs then put into large mixing bowl.

Next, thread shrimp into skewers and brush shrimp w/ 1 Tbsp oil.  Sprinkle w/ 1/2 tsp salt then broil or grill shrimp for 4 mins, turn ’til done.  Remove shrimp off skewers and halve them horizontally.  Add shrimps to zucchini.

Cook spaghetti in pot w/ salted boiling water for 12 mins ’til done.  Drain then add pasta into grilled shrimp and zucchini.  Toss w/ salsa-verde.

>> Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde Recipe

Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde Recipe

Ingredients:

2/3 c of parsley (packed lightly)

3 Tbsps of capers; drained

4 tsps of juice (lemon)

1 tsp of anchovy-paste

1/2 tsp of mustard (Dijon)

1-1/4 tsp of salt

1 pc of garlic clove; chopped

1/4 tsp of pepper (black); freshly ground

1/2 c and additional 2 Tbsps of olive oil

1-1/4 lbs of shrimp (large); shelled

2 pcs of zucchini; lengthwise cut into 1/4″ slices

3/4 lb of spaghetti

Instructions:

Put capers, parsley, juice (lemon), mustard, anchovy-paste, pepper and 1/2 tsp of salt in blender or food-processor.  Pulse 6-8 times just so it chops.  While machine is running, put in 1/2 c of oil into thin-stream so  coarsed puree can be made.  Leave created salsa-verde in food-processor and pulse so it re-emulsifies if needed before it is added to pasta.

Heat broiler or light grill.  Brush zucchini w/ 1 Tbsp of oil, sprinkle w/ 1/4 tsp salt.  Broil or grill zucchini, turn ’til done, 10 mins more or less.  Once slices become cool, cut crosswise to 1/2-inch pcs then put into large mixing bowl.

Next, thread shrimp into skewers and brush shrimp w/ 1 Tbsp oil.  Sprinkle w/ 1/2 tsp salt then broil or grill shrimp for 4 mins, turn ’til done.  Remove shrimp off skewers and halve them horizontally.  Add shrimps to zucchini.

Cook spaghetti in pot w/ salted boiling water for 12 mins ’til done.  Drain then add pasta into grilled shrimp and zucchini.  Toss w/ salsa-verde.

>> Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde Recipe