Bang Bang shrimp pasta

3/4 – 1 lb thin spaghetti or angel hair pasta or gluten-free pasta

▢1 1/2 lbs medium shrimp peeled and deveined

▢1 TBSP coconut oil

▢3 cloves garlic minced

▢3 tsp paprika

▢1 TBSP 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 TBSP of lime juice

▢1/8 tsp crushed red pepper flakes

Mix the sauce ingredients together in a bowl and set aside. (You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked shrimp in a medium-sized bowl and add the paprika, 3 cloves of garlic, pepper

Heat the coconut oil on medium-high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 6-8+ minutes. (depending on the size of the shrimp)

Remove from heat and set aside if pasta is not ready

In a large serving bowl, combine the pasta, shrimp, and sauce mixture and toss.

Garnish with parsley and serve immediately.

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