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.

Meanwhile, wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Thinly slice chili.

Rinse shrimp* under cold water, then pat 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; add a large drizzle of olive oil to empty side.

Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

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 thoroughly coated in sauce.

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