Today is National Pasta Day and I like shrimp. So…
Bang Bang Shrimp Pasta
12 oz of spaghetti
1 1/2 lbs. of medium shrimp peeled, deveined and tail removed
1 1/2 tbsp olive oil
4 cloves garlic minced
3 tsp paprika
Black pepper, to taste
1 1/2 tsp dried parsley
For the Sauce:
1/4-2/3 cup mayonnaise
1/2 cup sweet chili sauce
4 cloves garlic, minced
1 tbsp honey
2 tbsp sriracha
Juice from 1/2 a lime, plus wedges, for squeezing
Red pepper flakes, to taste
In a large bowl, mix all sauce ingredients together then set aside. Use more (or less) sriracha sauce according to your heat level.
Cook pasta according to package directions, drain, return to pot, and cover to keep warm.
Place the uncooked shrimp in a medium bowl and add olive oil, paprika, 3 cloves of minced garlic, and black pepper. Gently toss to coat all of the shrimp.
Heat a large skillet on medium high heat and then add the coated uncooked shrimp.
Stir constantly while cooking until no longer pink­ about 10 minutes.
When shrimp is cooked through, combine it with the spaghetti in the pot and 2/3 of the sauce – toss to coat well. Top with dried parsley.
Use the leftover sauce to top off your portion of the meal. Top it off with a squeeze of lime.

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