Ingredients:
¾-1 lb thin spaghetti, angel hair pasta, or gluten-free pasta
1 ½ lbs medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 cloves garlic, minced
3 teaspoons paprika
1 tablespoon dried parsley
Freshly ground black pepper, to taste
Sauce:
½ cup mayonnaise or light mayonnaise
½ cup Thai sweet chili sauce
2 cloves garlic, minced
2 tablespoons lime juice
⅛ teaspoon crushed red pepper flakes
Directions:
Begin by preparing the sauce. In a bowl, combine mayonnaise, Thai sweet chili sauce, minced garlic, lime juice, and crushed red pepper flakes. Mix well and set aside.
Cook the pasta according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta well and set aside.
In a medium-sized bowl, season the shrimp with paprika, minced garlic, and freshly ground black pepper. Ensure the shrimp are evenly coated with the seasoning.
Heat coconut oil in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook, stirring constantly, until they turn pink and are cooked through, approximately 6-8 minutes.
Once the shrimp are cooked, remove them from the heat and set them aside.
In a large serving bowl, combine the cooked pasta and shrimp. Pour the prepared sauce over the pasta and shrimp mixture, tossing gently until everything is evenly coated in the flavorful sauce.
Garnish the dish with dried parsley for a pop of color and flavor.
Serve the Bang Bang Shrimp Pasta immediately and enjoy the explosion of flavors!