Spicy Garlic Butter Shrimp Spaghetti with Zucchini

This spicy shrimp spaghetti is the perfect weeknight dinner when you want something fast, flavorful and a little bit feisty. Juicy shrimp, tender zucchini and al dente spaghetti are tossed in a luscious garlic herb butter sauce with a kick of fresh chili. It’s a complete meal that comes together in just 20 minutes, making it ideal for busy evenings.

The heat level is adjustable, so you can dial it up or down depending on your preference. A generous sprinkle of Parmesan and a final drizzle of olive oil bring everything together beautifully. Serve it straight from the pan for a piping-hot, satisfying dish that will become a regular in your dinner rotation.

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Ingredients

1 unit ZucchiniView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 ½ cup of 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 ¼-inch 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 the Parmesan (reserve the rest for serving) and ¼ cup of the reserved pasta cooking water to the pan. Season generously with salt and pepper. Toss everything together until well combined. If the pasta seems dry, add more reserved cooking water a splash at a time until the sauce coats the spaghetti nicely.
6. Divide the pasta between bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili, if desired and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, linguine, fettuccine or even penne work well. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Use a dairy-free butter alternative and omit the Parmesan or substitute with a vegan Parmesan-style topping.

Can I add other vegetables?

Absolutely! Bell peppers, cherry tomatoes or spinach would be great additions. Add them with the zucchini and adjust cooking time as needed.