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.
Garlic Herb Butter(ContainsMilk)
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.