Shrimp Linguine With a Kick
with Garlic Herb Butter and Zucchini
- Wheat
- Shellfish
- Milk
These are some fightin’ shrimp: in this dish, the shellfish are given a feisty kick by slices of Thai chili. That’s sure to please heat-lovers, but you can always make adjustments if you prefer to walk on the mild side. Toss in zucchini, garlic herb butter, Parmesan, and al dente pasta, and everything comes together in a savory, spicy, and piping-hot pile of perfection on your plate.
Ingredients
6 ounce
Linguine
(Contains: Wheat)
1 unit
Zucchini
1 unit
Chili Pepper
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring a large pot of salted water to a boil. Once boiling, add penne and cook, stirring occasionally, until al dente, 10-12 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
Meanwhile, halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Thinly slice half the chili (if you like it spicy, feel free to use all). Rinse shrimp, then pat dry with a paper towel, removing as much moisture as you can.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and chili and cook, tossing occasionally, until zucchini is lightly browned, about 2 minutes.
Push zucchini to one side of pan and add another large drizzle of olive oil to center. Add shrimp and cook, tossing occasionally, until pink and just cooked through, 3-4 minutes.
Add linguine, garlic herb butter, half the Parmesan, and ¼ cup pasta cooking water to pan. Season with plenty of salt and pepper. Toss until combined and coated in a loose sauce. TIP: Add remaining ¼ cup pasta cooking water, as needed, if mixture seems dry.
Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. TIP: Garnish with additional chili (to taste) for extra heat.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found it bland and lacking depth; adding lemon juice, extra garlic, or Italian herbs boosted the flavor significantly.
- Ease of prep: Super quick and easy to make with minimal prep work, perfect for busy weeknights or lunch.
- Suggestions: Season shrimp before cooking and add Parmesan at the end to prevent clumping. Consider removing zucchini before adding shrimp to prevent overcooking.
- Portions: Generous portions with plenty of shrimp, though some wanted more zucchini to balance the pasta ratio.
- Heat level: The chili packs a punch — start with half if you're heat-sensitive, or skip it entirely for milder palates 🌶️
