8ozangel hair pasta(or spahghetti - cooked, drained, and rinsed)
8ozshrimp(peeled and deveined)
1tablespoonolive oil(extra virgin)
1tablespoongarlic(minced - divided ½ tablespoon and 1 teaspoon portions)
Bang Bang Shrimp Pasta Sauce
¼cupThai sweet chili sauce
2tablespoonlime juice(fresh squeezed is best, zest the lime first)
½teaspooncrushed red pepper flakes(optional, but recommended)
Cook pasta according to boxed directions. Drain and rinse, coat with a bit of olive oil if desired. Set aside.
Whisk or stir together sauce ingredients: mayonnaise, Thai sweet chili sauce, 1 teaspoon portion of minced garlic, lime juice, sriracha, honey and crushed red pepper flakes. Set aside.
Bring a large skillet or frying pan to medium high heat, add the olive oil, second ½ tablespoon portion of minced garlic, and the shrimp. Add a pinch of salt and pepper, then paprika. Cook the shrimp until pink, about 3-4 minutes. Remove the shrimp to a plate, set aside.
Add the sauce to your skillet or frying pan and cook for 1-2 minutes. Stir the sauce in the pan, picking up all of the pan drippings and flavor of the cooked shrimp.
Add the cooked pasta, toss to coat evenly with the sauce then add the shrimp and toss as well. Garnish with lime zest, Parmesan cheese, additional crushed red pepper flakes, or sesame seeds. Serve immediately.