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.

Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into 1/4-inchthick half-moons. Thinly slice half the chili (if you like things spicy, feel free to slice all). Rinse shrimp, 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 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 cook, stirring occasionally, until pink and just cooked through, 3-4 minutes.

Add spaghetti, garlic herb butter, half the Parmesan (you’ll use the rest later), and 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings) to pan with shrimp. 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. Sprinkle with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili to taste and serve.