Shrimp Penne With a Kick with Garlic Herb Butter and Peppers

These are some fightin’ shrimp: in this dish, the shellfish are given a feisty kick by slices of Thai chili. It’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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Pasta • Wash and dry all produce. Bring a large pot of salted water to a boil. Once boiling, add penne and cook, stirring occasionally, until al dente, 10-12 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

Step 2

Prep • Meanwhile, halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Thinly slice half the chili (if you like it spicy, feel free to use all). Rinse shrimp, then pat dry with a paper towel, removing as much moisture as you can.

Step 3

Cook Veggies • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and chili and cook, tossing occasionally, until zucchini is lightly browned, about 2 minutes.

Step 4

Cook Shrimp • Push zucchini to one side of pan and add another large drizzle of olive oil to center. Add shrimp and cook, tossing occasionally, until pink and just cooked through, 3-4 minutes.

Step 5

Toss Pasta • Add penne, garlic herb butter, half the Parmesan, and ¼ cup pasta cooking water to pan. Season with plenty of salt and pepper. Toss until combined and coated in a loose sauce. Since stores around me don't sell chili peppers, I used a little Thai Chili sauce and it's great! TIP: Add remaining ¼ cup pasta cooking water, as needed, if mixture seems dry.

Step 6

Finish and Serve • Divide pasta between bowls. Sprinkle with remaining Parmesan and a drizzle of olive oil. TIP: Garnish with additional chili (to taste) for extra heat.

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