Ingredients
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1 lb thin spaghetti or 1 lb angel hair pasta
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1 1/2 lbs medium shrimp, peeled and deveined
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3 garlic cloves, minced
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3 teaspoons paprika
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1 tablespoon dried parsley
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1/2 teaspoon fresh ground black pepper (or to taste)
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1/2 cup Thai sweet chili sauce
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2 garlic cloves, minced
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2 tablespoons lime juice
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1 tablespoon coconut oil (can use olive oil instead)
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1/2 cup mayonnaise or 1/2 cup light mayonnaise, to lower calories
Instructions
- Mix the sauce ingredients together in a bowl and set aside.
- 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 approximately 7- 10 minutes.
- Add the cooked, drained pasta to the shrimp.
- Add the sauce mixture and toss for a quick minute. Turn off the heat.
- Garnish with parsley and serve immediately.