Spicy Garlic Herb Shrimp Spaghetti with Zucchini

Get ready for a pasta dish that packs a punch! This spicy shrimp spaghetti features tender shrimp, fresh zucchini and a generous kick of chili pepper, all tossed in a luscious garlic herb butter sauce. It’s a quick and satisfying meal that comes together in just 20 minutes, perfect for busy weeknights when you crave something bold and delicious.

The combination of al dente spaghetti, succulent shrimp and lightly browned zucchini is elevated by the rich garlic herb butter and salty Parmesan. Feel free to adjust the amount of chili to suit your heat preference – this recipe is flexible enough for both spice lovers and those who prefer a milder flavor.

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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 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, wash and dry the produce. Trim the zucchini, halve it lengthwise and 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 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 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 pepper. Toss everything together until well combined. If needed, add more reserved cooking water a splash at a time until the pasta is thoroughly coated.
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 linguine, fettuccine or any long pasta. Adjust cooking time according to package directions.

How can I make this dish less spicy?

Remove the seeds and membranes from the chili pepper before slicing or use only half of the pepper. You can also omit the chili entirely for a mild version.

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking. Adjust cooking time slightly if needed.