HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShrimp Pasta With A Kick
Shrimp Pasta With a Kick

Shrimp Pasta With a Kick

with Garlic Herb Butter and Zucchini

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These are some fightin’ shrimp: in this dish, the shellfish are given a feisty kick by adding slices of Thai chili. It’s sure to please heat-lovers, although you can always adjust if you prefer to walk on the mild side. Tossed with zucchini, garlic herb butter, Parmesan, and al dente pasta, everything comes together in a savory, spicy, and piping-hot pile of perfection on your plate.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce



1 unit


1 unit

Chili Pepper

10 ounce



2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


Not included in your delivery

5 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein43 g
Cholesterol245 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Once boiling, add pasta 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 pasta, 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.