Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces whole wheat spaghetti
- 1 yellow squash
- 1 zucchini
- 1 pound peeled and deveined medium shrimp, tails removed
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- Pinch crushed red pepper flakes, optional
- 1/2 cup low-sodium vegetable or chicken broth
- 2 tablespoons chopped fresh chives
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
Nutrition Facts
| Calories | 368 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 143 milligrams |
| Sodium | 914 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 8 grams |
| Protein | 26 grams |
| Sugar | 6 grams |
Reviews
So I cooked this for the first time, I have never tried Italian. Love Italian food, so everything I used was according to the recipe’s directions. The only difference I had a lot more liquid in the scampi at the end, but I kept my skillet on high and open air so that it can evaporate or be absorbed back by the noodles. I did not realize that my scampi would have a kick to it. So now its more of a spicy scampi. A lot of zuccinni and squash was absorbed back into the pasta itself which help the taste of the wheat pasta. All in all came out great, light, and enjoyable! Will be making this again.
Easy to fix and good.
It was a bit bland
I made this and it was amazing ! I did tweak the recipe a bit. I added in garlic salt, lemon pepper and McCormick chipotle & roasted garlic seasoning! I know it seems like a lot of seasonings however it tasted better than with just salt & pepper.
I also topped it off with feta cheese. Was delicious!
Deelish!!! After reading other reviews, once I shredded the green and yellow squash I put it in between a few paper towels to remove some of the moisture. This meal was so delicious and satisfying as is however my daughter and I added a teaspoon of fresh shredded parmigiana cheese over the top because what is pasta without a little fresh parmigiana. We used whole wheat pasta as well. Will definitely be making this again. I also made it in the morning because everyone was on a staggered schedule, refrigerate it, reheat it and enjoy
If it
Added a little old bay seasoning to shrimp. Added more garlic. Lemon juice and more hot pepper for a little kick. Instead of pasta. I used palm hearts linguini style.
Absolutely delicious!!!!!!!!
Absolutely delicious!!!!!!!!
Easy to make but bland. There’s no seasoning to the shrimp except salt and pepper. Felt like I was eating just spaghetti boiled in water. This is a waste of ingredients making this. I should have known better after reading the instructions.
Good!!
Tasty, light, and easy