Shrimp Spaghetti with a Kick

1

• 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 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

2

• Meanwhile, wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Thinly slice chili. • Rinse shrimp under cold water, then pat dry with paper towels.

3

• 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.

4

• 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.

5

• Add drained spaghetti, garlic herb butter, half the Parmesan (save the rest for serving), and 1⁄4 cup reserved pasta cooking water (1⁄2 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.

6

• Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili to taste and serve. ***Shellfish is fully cooked when internal temperature reaches 145°.***