Ingredients
- ¾–1 lb thin spaghetti or angel hair pasta
- 1 ½ lbs medium shrimp, peeled and deveined
- 1 Tbsp coconut oil (or olive/canola oil)
- 3 cloves garlic, minced
- 3 tsp paprika
- 1 Tbsp dried parsley
- Freshly ground black pepper, to taste
- For the Sauce:
- ½ cup mayonnaise
- ½ cup Thai sweet chili sauce
- 2 cloves garlic, minced
- 2 Tbsp lime juice
- ⅛ tsp crushed red pepper flakes (adjust to taste)
Instructions
- Cook the pasta in salted boiling water according to package directions. Drain and set aside.
- Mix all sauce ingredients in a bowl and set aside.
- In another bowl, toss the shrimp with paprika, garlic, pepper, and parsley.
- Heat coconut oil in a skillet over medium-high heat. Add shrimp and cook, stirring, until pink and just cooked through (6–8 minutes).
- In a large bowl, combine the pasta, cooked shrimp, and sauce. Toss until well coated and evenly mixed.
- Serve immediately, garnished with extra parsley or lime if desired.
Notes
- Don’t overcook the shrimp—they should be just pink and firm.
- Toss everything off the heat to avoid breaking the mayo-based sauce.
- Add more red pepper flakes or sriracha if you like extra heat.
- To lighten it, use light mayo or swap some mayo for Greek yogurt.
- Leftovers are best reheated gently in a skillet with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 520
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 195mg
