Shrimp Spaghetti with a Kick
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Shrimp Spaghetti with a Kick

Shrimp Spaghetti with a Kick

with Garlic Herb Butter & Zucchini

These are some fightin’ shrimp! In this dish, the shellfish are given a feisty kick by slices of chili pepper. 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.

Easy Prep
No Oven

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

Total Time20 minutes
Prep Time5 minutes


serving amount

6 ounce


(Contains Wheat)

1 unit


1 unit

Chili Pepper

10 ounce


(Contains Shellfish)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

Kosher Salt



Nutrition Values

/ per serving
Calories730 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein34 g
Cholesterol255 mg
Sodium1140 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.


Large Pot
Paper Towel
Large Pan


Cook Pasta

• 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.


• While pasta cooks, wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Thinly slice chili. • Rinse shrimp* under cold water, then pat very dry with paper towels.

Cook Zucchini

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

Cook Shrimp

• 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 opaque and cooked through, 3-4 minutes.

Toss Pasta

• Add drained spaghetti, garlic herb butter, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4 servings) to pan with shrimp mixture. 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. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili to taste and serve.

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