INGREDIENTS
1 lb thin spaghetti or angel hair pasta or gluten free pasta
1 ½ lbs medium shrimp peeled and deveined
1 tablespoon coconut oil
3 cloves garlic minced
3 teaspoon paprika
1 tablespoon dried parsley
Freshly ground black pepper to taste
Sauce:
1/2 cup mayonnaise or light mayonnaise
1/2 cup Thai sweet chili sauce
2 cloves garlic minced
2 tablespoon of lime juice
1/8 teaspoon crushed red pepper flakes
DIRECTIONS
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 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.
