Wednesday, November 5, 2008

Grilled Shrimp Pasta Verde

Submitted by Linda B. at Westinghouse. Thank you, Linda B!

You'll Need:
  • 2/3 Cup Parsley Leaves or 1/3 Cup each Parsley & Basil
  • 3 tbsp. Drained Capers
  • 1 Clove Garlic chopped
  • Juice of 1 Lemon
  • 1 tsp. Anchovy Paste (optional)
  • ½ tsp. Dijon Mustard
  • Sea Salt & Fresh Ground Pepper
  • ½ cup Olive Oil plus 2 tbsp. Olive Oil for grilling
  • 2 Zucchini cut in half lengthwise (small to medium)
  • 1-1/4 lbs. Large Shrimp peeled and deveined
  • 1-pint cherry tomatoes halved
  • 12 oz Spaghetti or Linguine


Pulse parsley, capers, garlic, lemon juice, anchovy, paste, mustard, salt and pepper in a food processor or blender, just enough to chop.

With the machine running add ½ cup of oil in a thin stream to puree the sauce.

Set aside.

Heat the grill or a broiler.

Brush the zucchini with 1 teaspoon of oil and sprinkle with salt.

Grill or broil both sides until just done 5 to 10 minutes.

When cool to handle, cut crosswise in ½” pieces and place in a large bowl.

Thread shrimp onto skewers, brush with remaining 1-tablespoon oil and season.

Grill or broil until done, about 4 minutes.

Remove from skewers.

Add the shrimp and halved tomatoes to the zucchini in the bowl.

Cook the spaghetti until done, drain, then add the ingredients in the bowl and toss with desired amount of sauce.

Serves 4 to 6.

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