Spicy Shrimp Spaghetti with Zucchini and Garlic Herb Butter

If you love a little heat, this spicy shrimp spaghetti is your new go-to. Juicy shrimp, tender zucchini and al dente pasta are tossed in a luscious garlic herb butter sauce with a kick of fresh chili. It’s a bold, satisfying meal that comes together in a flash.

Feel free to adjust the chili to your preference-use less for a milder dish or pile it on for extra fire. Either way, the combination of garlic herb butter, Parmesan and perfectly cooked pasta makes every bite irresistible.

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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

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. While the pasta cooks, wash and dry the zucchini and chili pepper. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4-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, 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 opaque and cooked through, about 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 the pasta seems dry, add more reserved cooking water a splash at a time until the sauce coats the pasta nicely.
6. Divide the pasta among 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, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How can I make this dish milder?

Simply use less chili pepper or remove the seeds and membranes before slicing. You can also omit the chili entirely for a non-spicy version.

Can I substitute the garlic herb butter?

If you don’t have garlic herb butter, mix 2 tablespoons of softened butter with 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried herbs like parsley or basil.