Spicy Shrimp Linguine with Zucchini and Garlic Herb Butter

This shrimp linguine brings the heat with slices of Thai chili, balanced by tender zucchini and rich garlic herb butter. It’s a quick, satisfying pasta dish that comes together in about 20 minutes, perfect for a weeknight when you crave something spicy and savory.

The combination of al dente linguine, succulent shrimp and a loose, buttery sauce with Parmesan creates a comforting yet bold meal. Adjust the chili to your preference-use half for mild heat or the whole pepper for a serious kick.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, halve the zucchini lengthwise, then slice into 1/4-inch half-moons. Thinly slice half the chili (use all for extra heat). Rinse shrimp and pat very dry with paper towels.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and chili; cook, tossing, until zucchini is lightly browned, about 2 minutes.
4. Push zucchini to one side of the pan and add another drizzle of olive oil to the center. Add shrimp and cook, tossing, until pink and just cooked through, 3-4 minutes.
5. Add the cooked linguine, garlic herb butter, half the Parmesan and 1/4 cup reserved pasta water to the pan. Season with salt and pepper. Toss until combined and coated in a loose sauce. Add more pasta water if needed.
6. Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. Garnish with extra chili slices if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How can I make this dish less spicy?

Use only half the chili or remove the seeds and membranes before slicing. You can also omit the chili entirely and add a pinch of red pepper flakes at the end.

Can I substitute the garlic herb butter?

If you don’t have garlic herb butter, use regular butter and add 1 minced garlic clove and 1/2 teaspoon dried herbs (like parsley or basil) when cooking the shrimp.