Description
A creamy and spicy shrimp pasta dish with a Thai twist.
Ingredients
Scale
- ¾–1 lb thin spaghetti, angel hair pasta, or gluten-free pasta
- 1½ 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
- 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
Instructions
- In a bowl, mix together mayonnaise, Thai sweet chili sauce, garlic, lime juice, and crushed red pepper flakes. Set aside.
- Cook pasta in a large pot of boiling water according to package directions. Drain well.
- In a medium bowl, combine shrimp with paprika, minced garlic, and black pepper.
- Heat coconut oil in a large pan over medium-high heat.
- Add shrimp and cook, stirring constantly, until pink and fully cooked (about 6–8 minutes depending on size).
- In a large serving bowl, combine cooked pasta, shrimp, and sauce. Toss well to coat evenly.
- Garnish with parsley and serve immediately.
Notes
- The sauce can be gently warmed before mixing, though it will warm naturally when tossed with hot pasta.
- Adjust red pepper flakes for more or less heat.
- Works well with gluten-free pasta if preferred.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 593 kcal
- Sugar: 12g
- Sodium: 1219mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 293mg
Keywords: Bang Bang Shrimp Pasta