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Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde Recipe

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This recipe for Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde, by , is from Allison's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allison Wolcott

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. lightly packed parsley leaves
3 Tbsp. drained capers
1 Tbsp. minced garlic
4 tsp. lemon juice
1 tsp. Dijon mustard (or Dijonnaise)
1-1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. olive oil
2 zucchini, cut lengthwise into 1/4-inc slices
1-1/4 lbs. large shrimp, shelled, tail off
3/4 lb. spaghetti

Directions:
Directions:
1) Put parsley, capers, garlic, lemon juice, mustard, 1/2 of salt, and pepper into a food processor or blender. Pulse just to chop, 6 to 8 times. With the machine running, add the 1/2 c. oil in a thin stream to make a coarse puree. Leave this salsa verde in the processor; if necessary, pulse to re-emulsify just before adding to the pasta.
2) Light the grill, or heat the broiler. Brush zucchini with oil and sprinkle with some salt. Grill or broil, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut into smaller pieces.
3) Thread shrimp onto skewers. Brush with oil and sprinkle with salt. Grill or broil, turning, until just done, about 4 minutes in all. Remove and slice in half.
4) Meanwhile, in large pot of boiling water, cook the spaghetti until just done, about 12 min. Drain. Add pasta to the zucchini and shrimp and toss with salsa verde.

 

 

 

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