Spicy Shrimp Spaghetti with Zucchini and Tomatoes

This spicy shrimp spaghetti is a fiery, fast weeknight dinner that comes together in just 20 minutes. Succulent shrimp, tender zucchini and blistered grape tomatoes are tossed with al dente spaghetti in a luscious garlic herb butter sauce, with a kick of fresh chili pepper. It’s a complete meal in one pan that’s sure to satisfy your cravings for something bold and delicious.

Feel free to adjust the amount of chili to suit your heat preference. The recipe is easily customizable-add more vegetables or swap the shrimp for chicken if you like. Serve it with extra Parmesan and a drizzle of olive oil for a restaurant-quality finish at home.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 ½ cup of the pasta cooking water, then drain the spaghetti.
2. While the pasta cooks, wash and dry the produce. Trim the zucchini, halve it lengthwise, then cut crosswise into ¼-inch-thick half-moons. Thinly slice the chili pepper. Halve the grape tomatoes. 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 tomatoes. Cook, stirring occasionally, until the shrimp are opaque and cooked through and the tomatoes are blistered, about 3-4 minutes.
5. Add the drained spaghetti, garlic herb butter, half of the Parmesan (reserve the rest for serving) 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 spaghetti.
6. Divide the pasta between 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 frozen shrimp?

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

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon dried herbs (like parsley or oregano).

How do I make this dish dairy-free?

Use a dairy-free butter alternative and omit the Parmesan or use a dairy-free Parmesan substitute.