Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp

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  • Yield: 4 servings
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Ingredients

Kosher salt

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 pint cherry tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1 tablespoon chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

Freshly ground black pepper

1 pound spaghetti

1 cup arugula leaves

3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Grilled Shrimp, recipe follows

Grilled Shrimp:

2 large cloves of garlic, chopped

1/2 cup extra-virgin olive oil

16 large head-on Jumbo shrimp in the shell, shells split down the back

Kosher salt and freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil over high heat for the spaghetti.
  2. Preheat the oven to 400 degrees F.
  3. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  4. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  5. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

  1. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.