Spaghetti with Summer Squash, Tomatoes, and Grilled

Name: Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.
5
Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized.
6
Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
7
The pasta water should be boiling by now.
8
Add the spaghetti and stir to separate the strands.
9
Cook for 8 to 9 minutes, until al dente.
10
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.
11
Add the pasta water if needed.
12
Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface.
13
Add chopped garlic to 1/2 cup oil.
14
Season shrimp with salt and pepper and place on grill.
15
Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

994

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Kosher salt, 1 zucchini, sliced into thin rounds, 1 summer squash, sliced into thin rounds, 1 pint cherry tomatoes, and more.

Yes, Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions