Step 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 ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Step 2

• While pasta cooks, wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick halfmoons. Thinly slice half the chili. TIP: If you like things spicy, feel free to slice whole chili. • Rinse shrimp*, then pat very dry with paper towels.

Step 3

• 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.

Step 4

• Push zucchini mixture to one side of pan and add a large drizzle of olive oil to empty side. • Add shrimp* and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Step 5

• 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 coated in sauce.

Step 6

• Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili to taste and serve.