Spicy Shrimp Pasta with Zucchini and Garlic Herb Butter

This spicy shrimp pasta is a bold and satisfying dish that brings the heat with fresh chili and rich garlic herb butter. Tender shrimp, al dente spaghetti and sautéed zucchini come together in a savory sauce that’s perfect for spice lovers. You can easily adjust the heat level by removing the chili seeds or using less chili.

Ready in just 20 minutes, this recipe is ideal for a busy weeknight when you crave something delicious and fast. The garlic herb butter adds a luxurious finish, while Parmesan cheese brings a salty, nutty note. Serve it hot and watch it disappear!

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 the spaghetti and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
2. Meanwhile, wash and dry the zucchini and chili pepper. Trim the ends of the zucchini, halve it lengthwise, then cut crosswise into 1/4-inch thick half-moons. Thinly slice half of the chili pepper; remove the seeds for less heat if desired. Rinse the shrimp and pat them very 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, about 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 pink and just cooked through, about 3-4 minutes.
5. Add the cooked spaghetti, garlic herb butter, half of the Parmesan cheese and 1/4 cup of the reserved pasta cooking water to the pan with the shrimp. 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.
6. Divide the pasta among bowls. Sprinkle with the remaining Parmesan cheese and drizzle with a little olive oil. Garnish with any remaining sliced chili if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

How can I make this dish less spicy?

Remove the seeds from the chili pepper before slicing or use only half of the chili. You can also omit the chili entirely for a non-spicy version.

What can I substitute for garlic herb butter?

Mix 2 tablespoons of softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs (like parsley or basil) as a quick substitute.