• 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 half the chili (if you like things spicy, feel free to slice all). Peel and mince garlic. Rinse shrimp* under cold water, 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 sliced 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 garlic; cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Season with salt and pepper.

• Add spaghetti, 2 TBSP butter (4 TBSP for 4 servings), half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4) 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.