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.