Spicy Garlic Shrimp Spaghetti with Asparagus and Zucchini

Get ready for a pasta dish that packs a punch! This spicy shrimp spaghetti brings together succulent shrimp, fresh asparagus and tender zucchini, all tossed in a luscious garlic herb butter sauce. Thin slices of chili pepper add a fiery kick that heat-lovers will adore, but you can easily adjust the spice to your liking.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something delicious without the fuss. The combination of al dente spaghetti, vibrant vegetables and savory Parmesan creates a satisfying meal that’s sure to become a favorite.

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Ingredients

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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 1/2 cup of the pasta cooking water, then drain the spaghetti.
2. While the pasta cooks, prepare the vegetables: Trim and halve the zucchini lengthwise, then 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 spaghetti, 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 black pepper. Toss everything until thoroughly combined. If needed, add more reserved cooking water a splash at a time until the pasta is well coated.
6. Divide the pasta among bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili slices to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for asparagus?

Green beans or broccoli florets work well as substitutes.

How do I make this dairy-free?

Use a dairy-free butter alternative and omit the Parmesan cheese.