Spaghetti with Grilled Shrimp Zucchini and Salsa Verde
Delight your taste buds with this fresh and flavorful Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde—a vibrant fusion of ingredients that transforms any weeknight dinner into a gourmet experience. This recipe features tender spaghetti tossed with smoky, char-grilled shrimp and zucchini ribbons, all brought to life with a zesty homemade salsa verde made from fresh parsley, basil, capers, lemon zest, and garlic. With a hint of red chili flakes for subtle heat and an optional sprinkle of Parmesan for creamy richness, this dish strikes the perfect balance of lightness and indulgence. Ready in just 45 minutes, it’s an easy yet elegant pasta dish ideal for seafood lovers and perfect for impressing guests. Serve it with a crisp green salad or a glass of chilled white wine for a complete, restaurant-worthy meal!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 500 grams Large shrimp, peeled and deveined
- 2 medium Zucchini
- 5 tablespoons Olive oil
- 3 Garlic cloves, minced
- 15 grams Parsley, finely chopped
- 10 grams Basil leaves, chopped
- 2 tablespoons Capers, drained and chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly cracked
- 50 grams Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Prepare the zucchini by trimming the ends and slicing it lengthwise into thin ribbons using a mandoline or vegetable peeler.
In a small bowl, combine chopped parsley, basil, capers, lemon zest, lemon juice, 2 tablespoons of olive oil, and a pinch of salt and pepper. Stir well to create the salsa verde. Set aside.
Heat a grill pan (or regular frying pan) over medium-high heat. Toss the shrimp with 1 tablespoon of olive oil, minced garlic, red chili flakes, salt, and pepper. Grill the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside.
In the same grill pan, add the zucchini ribbons and grill for 1-2 minutes per side until tender and slightly charred. Add a pinch of salt while cooking. Remove and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cooked spaghetti and toss to coat. If the pasta seems dry, add a little of the reserved pasta water to loosen it.
Gently toss the grilled shrimp and zucchini with the spaghetti. Remove the skillet from heat and stir in the salsa verde until everything is well combined.
Taste and season with additional salt and pepper as needed. Serve the spaghetti warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 32.2 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1105 mg | 85% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
