Description
A fast, flavorful pasta dish with tender shrimp in a creamy, spicy sweet chili-lime sauce that’s sure to become a favorite weeknight meal.
Ingredients
- 8 oz thin spaghetti or angel hair pasta
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp coconut oil (or olive oil)
- 2 cloves garlic, minced (divided between shrimp and sauce)
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp chopped parsley (fresh or dried)
- 1/2 cup mayonnaise (or light mayo)
- 1/3 cup Thai sweet chili sauce
- 1 tbsp lime juice
- 1/4 tsp red pepper flakes (adjust to taste)
Instructions
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, half the minced garlic, lime juice, and red pepper flakes. Set aside.
- Cook pasta in boiling salted water according to package instructions. Drain and set aside.
- Toss shrimp with remaining garlic, paprika, and black pepper in a bowl to season.
- Heat coconut oil in a skillet over medium-high heat. Add shrimp and cook for 6–8 minutes, stirring frequently, until pink and opaque. Do not overcook.
- In a large serving bowl, combine cooked pasta, hot shrimp, and prepared sauce. Toss until pasta is evenly coated.
- Sprinkle with parsley and serve immediately. Optional garnishes include green onions, lime wedges, or sesame seeds.
Notes
- To make it spicier, add more red pepper flakes or sriracha.
- For a creamier texture, add a spoonful of cream cheese or splash of heavy cream.
- Add sautéed vegetables like bell peppers or snap peas for extra crunch and color.
- Swap shrimp for grilled chicken, tofu, or salmon for variation.
- Use Greek yogurt in place of mayo for a lighter option.