Spaghetti With Grilled Shrimp, Zucchini, And Salsa Verde

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2/3 cup lightly packed parsley leaves

3 tablespoons drained capers

1 clove garlic, chopped

4 teaspoons lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Dijon mustard

1 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 cup plus 2 tablespoons olive oil

2 zucchini, cut lengthwise into 1/4-inch slices

1 1/4 pounds large shrimp, shelled

3/4 pound spaghetti

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