Bang Bang Shrimp Pasta
Sauce:
1 ½ cups Mayo
1 ½ cups sweet Thai chili sauce
Juice of 1 lime
1 tbsp. sriracha sauce
Pasta and Shrimp:
1 lb. thin spaghetti, cooked according to package directions
2 lbs. peeled and deveined shrimp, rinsed, tails removed
4 tbsp. olive oil
4 tbsp. minced garlic
1 tsp. smoked paprika
2 tsp. paprika
1 ½ tsp. kosher salt
1 tsp. black pepper
1 tsp. red pepper flakes
Dried parsley for garnish (optional)
In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice and sriracha sauce until smooth. Set aside.
In a medium sized mixing bowl, toss together the shrimp, 2 tbsp. olive oil, minced garlic, paprika, kosher salt, black pepper and red pepper flakes. Add to a air tight container and store in the refrigerator (remove 30 minutes before using).
In a large skillet over, medium heat, add 2 tbsp. olive oil. Once heated, add in the coated shrimp evenly, stirring constantly to prevent garlic from burning and to ensure shrimp cooks evenly, about 5-6 minutes or until shrimp has turned pink. Turn off heat and add in the cooked spaghetti and the mayo/sweet chili sauce on top of the cooked shrimp. Toss completely to coat noodles and shrimp. Garnish with dried parsley if desired. Serve hot.