Spicy Garlic Butter Shrimp Linguine with Zucchini

This spicy shrimp linguine is a fiery twist on a classic pasta dish. Juicy shrimp, tender zucchini and al dente linguine are tossed in a rich garlic herb butter sauce with a kick of fresh chili. It’s a quick and satisfying meal that comes together in just 20 minutes.

Perfect for busy weeknights, this recipe is easily customizable-adjust the chili to your heat preference. Serve it with a sprinkle of Parmesan and a drizzle of olive oil for a restaurant-quality dinner at home.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain.
2. Meanwhile, wash and dry the produce. Trim the zucchini, halve it lengthwise and cut crosswise into ¼-inch-thick half-moons. Thinly slice the chili pepper. Rinse the shrimp under cold water and pat dry with paper towels.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and as much chili as you like; cook, stirring occasionally, until the zucchini is lightly browned, 2-3 minutes.
4. Push the zucchini mixture to one side of the pan and add another drizzle of olive oil to the empty side. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
5. Add the drained linguine, garlic herb butter, half the Parmesan (save the rest for serving) and ¼ cup of the reserved pasta cooking water to the pan with the shrimp mixture. Season generously with salt and pepper. Toss until everything is thoroughly combined. If needed, stir in more reserved cooking water a splash at a time until the pasta is well coated.
6. Divide the pasta between bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili to taste and serve.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular linguine. Cook according to package directions and adjust the cooking time accordingly.

How can I make this dish milder?

Use only a small amount of chili pepper or omit it entirely. You can also remove the seeds and membranes, which contain most of the heat.

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking. Adjust cooking time as needed.