Spicy Shrimp and Zucchini Spaghetti with Garlic Herb Butter

This dish brings together succulent shrimp, fresh zucchini and a kick of chili for a pasta that’s bold and satisfying. The garlic herb butter and Parmesan create a rich, savory sauce that coats every strand of spaghetti.

Ready in about 20 minutes, this recipe is perfect for busy weeknights when you crave something spicy and delicious. Adjust the chili to your heat preference-use half for mild or the whole pepper for extra fire.

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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, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the spaghetti.
2. While the pasta cooks, wash and dry all produce. Trim the zucchini, halve it lengthwise and cut crosswise into ¼-inch-thick half-moons. Thinly slice half of the chili pepper (use the whole chili for extra heat). 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, 2-3 minutes.
4. Push the zucchini mixture to one side of the pan and add another drizzle of olive oil to the empty side. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 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 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. 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, you can substitute spaghetti with linguine, fettuccine or any long pasta. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.

Can I make this dish dairy-free?

To make it dairy-free, omit the Parmesan and use a dairy-free butter alternative or olive oil in place of the garlic herb butter.