Spicy Shrimp Spaghetti with Zucchini and Green Beans

This spicy shrimp spaghetti brings together succulent shrimp, fresh zucchini and crisp green beans in a fiery chili-infused sauce. The garlic herb butter and Parmesan cheese create a rich, savory coating that perfectly complements the heat. Ready in just 20 minutes, it’s an ideal meal for those who love a little kick in their pasta.

Feel free to adjust the amount of chili pepper to suit your heat preference. Whether you’re a spice enthusiast or prefer a milder flavor, this dish is easily customizable. Serve it piping hot for a satisfying dinner that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView 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. 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 green beans and cut the zucchini in half lengthwise, then slice 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 chili pepper 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 cheese and 1/4 cup of the reserved pasta water to the pan. Season generously with salt and pepper. Toss everything together until well combined. If the pasta seems dry, add more reserved water a splash at a time.
6. Divide the pasta among bowls. Top with the remaining Parmesan cheese and a drizzle of olive oil. Garnish with additional chili pepper if desired. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking. Adjust cooking time slightly if needed.

What can I substitute for green beans?

You can use asparagus, snap peas or broccoli florets as a substitute.

Is this dish gluten-free?

No, as written it contains wheat spaghetti. Use gluten-free pasta to make it gluten-free.