Spicy Shrimp Pasta with Zucchini and Chili

This spicy shrimp pasta brings the heat with slices of Thai chili, balanced by tender zucchini and a rich garlic herb butter sauce. It’s a quick, one-pan dinner that comes together in just 20 minutes, perfect for busy weeknights when you crave something bold and satisfying.

The combination of al dente spaghetti, succulent shrimp and a kick of chili is elevated by nutty Parmesan and a hint of olive oil. Feel free to adjust the chili to your spice preference-this dish is as flexible as it is delicious.

Log in to save recipes and build weekly shopping lists.

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. Reserve ½ cup pasta water, then drain.
2. Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice half the chili (use all for extra 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 chili; cook until zucchini is lightly browned, 2-3 minutes.
4. Push zucchini mixture to one side. Add more olive oil to the empty side, then add shrimp. Cook until pink and just cooked through, 3-4 minutes.
5. Add spaghetti, garlic herb butter, half the Parmesan and ¼ cup reserved pasta water to the pan. Season with salt and pepper. Toss to combine, adding more pasta water if needed for a saucy consistency.
6. Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. Garnish with extra chili if desired.

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 can I make this dish less spicy?

Use only half of the chili pepper or remove the seeds and membranes before slicing. You can also omit the chili entirely for a milder version.

Can I substitute the garlic herb butter?

If you don’t have garlic herb butter, mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon dried herbs (like parsley or basil).