Spicy Shrimp Spaghetti with Zucchini and Garlic Herb Butter

If you love a little heat, this spicy shrimp spaghetti is about to become your new favorite weeknight dinner. Juicy shrimp, tender zucchini and blistered tomatoes are tossed with al dente spaghetti in a luscious garlic herb butter sauce, with sliced chili pepper bringing the fire. It’s a bold, satisfying dish that comes together in just 20 minutes.

Feel free to dial the heat up or down by adjusting the amount of chili. The garlic herb butter and Parmesan add richness that balances the spice, while the zucchini keeps things fresh. Serve it straight from the pan for a piping-hot, crowd-pleasing meal.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain.
2. Meanwhile, wash and dry the produce. Trim and halve the zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Thinly slice the chili pepper. Halve the grape tomatoes. 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 sliced 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. Add another large drizzle of olive oil to the empty side. Add the shrimp and tomatoes. Cook, stirring occasionally, until the shrimp are opaque and cooked through and the tomatoes are blistered, 3-4 minutes.
5. Add the drained spaghetti, 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 sliced chili to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon dried herbs (like parsley or basil).

How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water.