Spicy Garlic Butter Shrimp Linguine with Zucchini

This fiery shrimp linguine is for those who love a little heat with their seafood. Slices of fresh chili pepper give the shrimp a feisty kick, but you can easily adjust the spice level to suit your taste. Tender zucchini, rich garlic herb butter and salty Parmesan cheese round out this quick and satisfying pasta dish.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you need a delicious, stress-free meal. The combination of succulent shrimp, al dente linguine and a buttery, garlicky sauce will have everyone asking for seconds.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

20 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

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 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. While the pasta cooks, 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 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 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 the pasta seems dry, add more reserved cooking water a splash at a time until the sauce coats the pasta.
6. Divide the pasta among bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili, if desired and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, spaghetti or fettuccine work well in place of linguine. Adjust the cooking time according to the package directions.

How can I make this dish dairy-free?

Substitute the garlic herb butter with a dairy-free butter or olive oil and omit the Parmesan or use a dairy-free alternative.

Can I use frozen shrimp?

Absolutely. Thaw the shrimp completely and pat dry before cooking. You may need to adjust the cooking time slightly.