Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde

Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound spaghetti
  • 1 ¼ pounds large shrimp, shelled
  • 1 ¼ teaspoons salt
  • 2 zucchini, cut lengthwise into 1/4-inch slices
  • ½ cup plus 2 tablespoons olive oil
  • ¼ teaspoon fresh-ground black pepper
  • 3 tablespoons drained capers
  • + 5 more ingredients
    • ½ teaspoon Dijon mustard
    • 4 teaspoons lemon juice
    • 1 clove garlic, chopped
    • 2/3 cup lightly packed parsley leaves
    • 1 teaspoon anchovy paste

1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde...

View full recipe at My Recipes

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