Spicy Shrimp Linguine with Zucchini and Garlic Herb Butter

This fiery shrimp linguine is packed with bold flavors and a kick of heat from fresh chili peppers. Tender shrimp, al dente pasta and sautéed zucchini are tossed in a luscious garlic herb butter sauce, then finished with Parmesan cheese. It’s a satisfying, restaurant-quality dish that comes together in just 20 minutes.

Perfect for busy weeknights, this recipe lets you control the spice level by adjusting the amount of chili. Serve it piping hot for a comforting meal that’s sure to impress. Whether you’re a seafood lover or just looking for a quick pasta fix, this dish delivers on taste and convenience.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView 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 linguine and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry the produce. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4-inch-thick half-moons. Thinly slice the chili pepper. Rinse the shrimp under cold water and pat dry with paper towels.
3. Heat a 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 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 of the Parmesan (reserve the rest for serving) and 1/4 cup of the reserved pasta cooking water to the pan. Season generously with salt and pepper. Toss everything together until well combined. If needed, add more cooking water a splash at a time until the pasta is nicely coated.
6. Divide the pasta among bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili to taste and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine or any long pasta. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Use a dairy-free butter alternative and omit the Parmesan cheese or replace it with a vegan Parmesan substitute.

Can I add other vegetables?

Absolutely! Bell peppers, cherry tomatoes or spinach would be great additions. Sauté them along with the zucchini.