Spicy Shrimp Pasta with Zucchini and Garlic Herb Butter

This spicy shrimp pasta is a fiery twist on a classic. Succulent shrimp are cooked with slices of chili pepper for a kick of heat, then tossed with tender zucchini, al dente spaghetti and a luscious garlic herb butter. Finished with Parmesan cheese, this dish is a savory, spicy and satisfying meal that comes together in just 20 minutes.

Perfect for weeknights when you crave something bold and flavorful, this recipe lets you control the heat by adjusting the amount of chili. Serve it piping hot for a dinner that’s sure to impress.

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Ingredients

6 ounce SpaghettiView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. While the pasta cooks, wash and dry the zucchini and chili pepper. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4-inch half-moons. Thinly slice half the chili pepper (use the whole chili for extra heat). Rinse the shrimp and pat them very 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 and 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 the Parmesan and 1/4 cup of the reserved pasta water to the pan. Season generously with salt and pepper. Toss until everything is well combined. If needed, add more pasta water a splash at a time until the pasta is coated in a light sauce.
6. Divide the pasta between bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to loosen the sauce.

Can I make this dish dairy-free?

Yes, use a dairy-free butter alternative and omit the Parmesan cheese or use a dairy-free Parmesan substitute.