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Italian Recipes
Shrimp Spaghetti with a Kick

Shrimp Spaghetti 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 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.


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

Preparation Time20 minutes
Cooking difficultyLevel 1
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



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber4 g
Protein34 g
Cholesterol260 mg
Sodium1070 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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Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.


Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inchthick half-moons. Thinly slice half the chili, removing seeds for less heat (if you like things spicy, feel free to slice all). Rinse shrimp, then pat very dry with paper towels.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and as much chili as you like; cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.


Push zucchini mixture to one side of pan and add a large drizzle of olive oil to empty side. Add shrimp and cook, stirring occasionally, until pink and just cooked through, 3-4 minutes.


Add spaghetti, garlic herb butter, half the Parmesan, and ¼ cup pasta cooking water (½ cup for 4 servings) to pan with shrimp. Season generously with salt and pepper. Toss until everything is thoroughly combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in sauce.


Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. TIP: Garnish with any remaining chili to taste.