Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp

Ingredients

• 1 cup arugula leaves 
• 4 servings pepper black freshly ground
• 1 pint cherry tomatoes 
• 2 large cloves garlic chopped
• 1  garlic clove chopped
• 16 large head-on shrimp in the shell split
• 4 servings kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 0.5  onion finely chopped
• 1 tablespoon oregano leaves fresh chopped
• 0.8 cup parmigiano-reggiano freshly grated plus more for serving
• 1 pound pasta like spaghetti 
• 1  summer squash sliced into thin rounds
• 1  zucchini sliced into thin rounds

Equipment

• bowl
• baking sheet
• paper towels
• oven
• pot
• grill

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.
4. 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.
5. The pasta water should be boiling by now.
6. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
7. 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.
8. Add the pasta water if needed.
9. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface.
10. 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.