Best Spaghetti With Summer Squash Tomatoes And Grilled Shrimp Recipes

Grilled Shrimp and Summer Squash Salad image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1 pound jumbo shrimp, peeled, deveined, tail on
1/2 cup olive oil
1 tablespoon sliced garlic
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 1/3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1 cup grilled summer corn kernels (removed from the cob)
1 cup sugar snap peas, trimmed, blanched and sliced in quarters
1/4 cup toasted sunflower seeds
1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)
2 tablespoons thinly sliced basil (chiffonade)
2 tablespoons cilantro leaves

Steps:

For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
Preheat half of a grill to medium-high heat, or around 350 degrees F.
For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
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.
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.
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.