Spicy Shrimp Pasta with Zucchini and Garlic Herb Butter

This spicy shrimp pasta brings the heat with sliced chili peppers, succulent shrimp and tender zucchini all tossed in a rich garlic herb butter sauce. Finished with Parmesan cheese, it’s a savory, spicy and satisfying dish that comes together in just 20 minutes.

Perfect for weeknights when you crave something bold but don’t have hours to spend in the kitchen. Adjust the chili to your heat preference-use the whole pepper for maximum kick or just half for a milder version.

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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 spaghetti and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, wash and dry all produce. Trim and halve zucchini lengthwise, then cut crosswise into 1/4-inch half-moons. Thinly slice half the chili pepper (use whole chili for more 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 sliced chili; cook until zucchini is lightly browned, 2-3 minutes, stirring occasionally.
4. Push zucchini mixture to one side of the pan. Add another drizzle of olive oil to the empty side. Add shrimp and cook until opaque and cooked through, 3-4 minutes, stirring occasionally.
5. Add drained spaghetti, garlic herb butter, half the Parmesan and 1/4 cup reserved pasta water to the pan. Season generously with salt and pepper. Toss until well combined. If needed, add more pasta water a splash at a time until the sauce coats the pasta.
6. Divide pasta among bowls. Top with remaining Parmesan, a drizzle of olive oil and extra sliced chili if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How do I make this dish milder?

Use only half the chili pepper or remove the seeds and membranes, which contain most of the heat.

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.