I knew this dish was going to be good but I didn't realize how good! I made it in the beginning of September when I could still find heirloom tomatoes. They are so sweet and full of flavor! The recipe calls for cherry or grape tomatoes so this can be made any time of the year. I bet it would be delicious with winter squash as well!
If you like veggies I would definitley double up on the zucchini and the yellow squash. We definitely lost some pieces before they got tossed with the pasta. That bowl of roasted veggies was hard to resist!
This is a great dish to make when you are having company. The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time. They will heat up again when tossed with the hot pasta.
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows
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, 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.
2 large cloves of garlic, chopped
zest and juice of 1 lemon
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
Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp. Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and grill for 3 minutes per side baste with marinade as you go.
Click here for a printable recipe.