Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp (Tyler Florence) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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.
6. Grilled Shrimp:
7. 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.
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