3/4 – 1 lb thin spaghetti or angel hair pasta or gluten free pasta
1 1/2 lbs medium shrimp peeled and deveined
1 TBSP coconut oil
3 cloves garlic minced
3 tsp paprika
1 TBSP dried parsley
freshly ground black pepper to taste
1/2 cup mayonnaise or light mayonnaise
1/2 cup Thai sweet chili sauce
2 cloves garlic minced
2 TBSP of lime juice
1/8 tsp crushed red pepper flakes
Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
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. 7- 10 minutes.
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.