Ingredients

The following ingredients have 4 Servings
  • 8 ounces angel-hair pasta
  • 2 teaspoons cornstarch
  • 1/2 tablespoons paprika (I used smoked paprika)
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 3 tablespoons plain 0% Greek yogurt
  • 3 tablespoons Thai Kitchen sweet red chili sauce
  • 2 1/2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons sriacha sauce
  • 1/8 teaspoon red pepper flakes (I used 1 teaspoon)
  • 3 green onions, sliced

Instruction

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain and set aside.
  • While the pasta is boiling combine the cornstarch, paprika, chili powder, salt and pepper. Add the shrimp, seal and shake a few times to evenly coat the shrimp.
  • In a small bowl, whisk together the yogurt, sweet chili sauce, 1 1/2 tablespoons of the sesame oil, lime juice, sriacha and pepper flakes. Pour the sauce over the pasta and toss to evenly coat the pasta. Set aside.
  • In a large skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the shrimp and cook for 3-5 minutes until the shrimp are pink, turning occasionally.
  • Serve the shrimp over the pasta and garnish with green onions.