Ingredients
·
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
Sauce
·
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
Instructions
1.
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.)
2.
In a large pot of boiling water, cook the pasta and drain well.
3.
Place the uncooked shrimp in a medium sized bowl and add the
paprika, 3 cloves of garlic, pepper
4.
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.
5.
Remove from heat and set aside if pasta is not ready
6.
In a large serving bowl, combine the pasta, shrimp and sauce
mixture and toss.
7.
Garnish with parsley and serve immediately.
