Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.