Spicy Garlic Butter Shrimp Spaghetti with Zucchini

This shrimp spaghetti brings the heat with sliced chili peppers and a rich garlic herb butter sauce. Tender shrimp, al dente pasta and fresh zucchini come together in a dish that’s both comforting and exciting. Perfect for spice lovers, but you can easily dial down the heat to suit your taste.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The garlic herb butter adds a luxurious finish, while Parmesan cheese provides a salty, nutty contrast. Serve it piping hot for a satisfying meal that will become a regular in your dinner rotation.

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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

3 tablespoon 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, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
2. Meanwhile, wash and dry produce. Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Thinly slice chili pepper. Rinse 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 zucchini and as much chili as you like; cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4. Push zucchini mixture to one side of the pan. Add another drizzle of olive oil to the empty side. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
5. Add drained spaghetti, garlic herb butter, half the Parmesan (reserve the rest for serving) and ¼ cup reserved pasta cooking water to the pan. Season generously with salt and pepper. Toss until everything is thoroughly combined. If needed, add more cooking water a splash at a time until the pasta is well coated.
6. Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili slices to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to refresh the sauce.

Can I make this dish dairy-free?

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