Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde

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