Spicy Shrimp Linguine with Zucchini and Green Beans

This spicy shrimp linguine brings the heat with slices of chili pepper, balanced by tender zucchini, crisp green beans and a rich garlic herb butter sauce. It’s a quick and satisfying dinner that comes together in just 20 minutes.

The shrimp are cooked until opaque and juicy, then tossed with al dente pasta, Parmesan cheese and a splash of pasta water to create a silky, flavorful coating. Adjust the chili to your taste-this dish is easily customizable for those who prefer a milder kick.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView 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 until al dente, 9-11 minutes, stirring occasionally. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, wash and dry the produce. Trim the ends of the green beans and cut them in half if desired. Halve the zucchini lengthwise, then slice crosswise into 1/4-inch 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, about 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 and 1/4 cup of the reserved pasta water to the pan. Season generously with salt and pepper. Toss everything together until well combined. If the pasta seems dry, add more reserved water a splash at a time until the sauce coats the pasta nicely.
6. Divide the pasta among bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with additional chili slices if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti or fettuccine works well. Adjust cooking time according to package directions.

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 substitute the shrimp with another protein?

Absolutely. Chicken, scallops or tofu would be great alternatives. Adjust cooking time as needed.