Shrimp Spaghetti with a Kick

Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inchthick half-moons. Thinly slice half the chili (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 (you’ll use the rest later), and ¼ cup reserved 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.