SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE
This is from my Food and Wine One Dish meals cookbook. They say to serve this with Sauvignon blanc, especially one from Frances Loire Valley. Looks like a fabulous summer recipe.
Provided by dicentra
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
- Set aside. Pulse to re-emulsify just before adding to the pasta.
- 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, until just done, about 10 minutes.
- When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
- Thread the shrimp onto skewers.
- Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
- 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.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
- Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.
Nutrition Facts : Calories 754.5, Fat 33.5, SaturatedFat 4.8, Cholesterol 217.7, Sodium 1229.1, Carbohydrate 70.2, Fiber 4.4, Sugar 3.5, Protein 42.3
SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP
Steps:
- Bring a large pot of salted water to a boil over high heat for the spaghetti.
- Preheat the oven to 400 degrees F.
- Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
- To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
- Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.
ZUCCHINI SALSA VERDE
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. -Donna Kelly, Provo, Utah
Provided by Taste of Home
Time 45m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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