with Garlic Herb Butter and Zucchini
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.
Allergens
Utensils
Tags
Spaghetti
6 ounce
Zucchini
1 unit
Chili Pepper
1 unit
Shrimp
10 ounce
Garlic Herb Butter
2 tablespoon
Parmesan Cheese
0.25 cup
Olive Oil
5 teaspoon
Salt
Pepper
Bring a large pot of salted water a boil. Once boiling, add spaghetti and 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. Halve zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Thinly slice half the chili (if you like things spicy, feel free to use all). Rinse shrimp, then pat dry with paper towels, removing as much moisture as you can.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and chili and cook, stirring occasionally, until zucchini is lightly browned, about 2 minutes.
Push zucchini to one side of pan and add another large drizzle of olive oil to center. 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. Season with plenty of salt and pepper. Toss until combined and thoroughly coated in sauce. TIP: Add remaining pasta cooking water, as needed, if mixture seems dry.
Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. TIP: Garnish with additional chili (to taste).
2971
kJ
Energy (kJ)
710
kcal
Calories
30
g
Fat
12
g
Saturated Fat
72
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
35
g
Protein
225
mg
Cholesterol
1070
mg
Sodium
with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges
