Ingredients
3/4–1 lb thin spaghetti or angel hair pasta or gluten-free pasta
1 1/2 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
1/2 cup mayonnaise or light mayonnaise
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 tablespoons lime juice
1/8 teaspoon crushed red pepper flakes
Instructions
In a bowl, mix together all the sauce ingredients and set aside.
Cook the pasta according to package instructions in a large pot of boiling water. Drain well.
In a medium-sized bowl, combine the uncooked shrimp with paprika, minced garlic, and black pepper.
Heat coconut oil in a large skillet over medium-high heat. Add the coated uncooked shrimp and cook, stirring constantly, until pink—about 6-8 minutes, depending on the size of the shrimp.
Remove from heat and set aside if the pasta is not ready.
In a large serving bowl, toss together the cooked pasta, cooked shrimp, and sauce mixture until well combined.
Garnish with dried parsley and serve immediately.