Wash and dry all produce. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook, stirring occasionally, until al dente, 10-12 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

Meanwhile, halve zucchini lengthwise, then slice into 1/4-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.

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.

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.

Add pasta, garlic herb butter, half the Parmesan, and 1/4 cup pasta cooking water to pan. Season with plenty of salt and pepper. Toss until combined and coated in a loose sauce. TIP: Add remaining 1/4 cup 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) for extra heat.