These are some fightin’ shrimp! In this dish, the shellfish are given a feisty kick thanks to 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 piping-hot pile of perfection.
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 produce. • Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half- moons. Thinly slice chili. • Rinse shrimp* under cold water, then pat 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; add a large drizzle of olive oil to empty side. • Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
• 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 thoroughly coated in sauce.
• Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili to taste and serve.