Spicy Shrimp Linguine with Garlic Herb Butter and Asparagus

This spicy shrimp linguine is a fiery, flavorful dish that comes together in a flash. Tender shrimp, crisp asparagus and zucchini are tossed with al dente pasta in a luscious garlic herb butter sauce, with slices of chili pepper adding a kick of heat. It’s the perfect quick dinner for busy weeknights when you want something satisfying without spending hours in the kitchen.

The beauty of this recipe is its flexibility – you can adjust the amount of chili to suit your heat preference. Whether you like it mild or extra spicy, this pasta delivers a delicious, restaurant-quality meal in just 20 minutes. Serve it with a sprinkle of Parmesan and a drizzle of olive oil for a finishing touch.

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Ingredients

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve ½ cup of pasta cooking water, then drain the pasta.
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 linguine, garlic herb butter, half the Parmesan 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 pasta.
6. Divide the pasta among bowls. Top with the remaining Parmesan and a drizzle of olive oil. Garnish with extra chili slices if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, spaghetti or fettuccine work well in place of linguine. Adjust cooking time according to package directions.

Can I make this dish less spicy?

Absolutely. Use only a small amount of chili pepper or omit it entirely for a milder flavor. You can also remove the seeds to reduce heat.

Can I substitute the shrimp with another protein?

Yes, chicken or firm tofu are good alternatives. Cook chicken until no longer pink in the center or pan-sear tofu until golden.