Bang Bang Shrimp Pasta

Ingredients

• 8 ounce s (226 g) spaghetti
• 1 pound (450 g) raw shrimp, deveined and peeled
• 1 teaspoon (2 g) smoked paprika
• 2 ounce s (57 g) unsalted butter, divided
• 1/2 cup (26 g) diced yellow onions
• 3 clove sgarlic, minced
• 1/2 cup (115 g) mayonnaise
• 1/2 cup (237ml) sweet Thai chili sauce
• 1 tablespoon (15ml) sriracha sauce
• 1 tablespoon (15ml) fresh lime juice
• 1/4 cup (60ml) reserved pasta water
• 2 green onions, chopped
• Salt and pepper to taste
• 1/8 teaspoon crushed red pepper flakesto garnish (optional)

Instructions

1. Heat a large pot of lightly salted water to a boil and cook pasta al dente according to package instructions. Drain the pasta (reserving about ½ cup of pasta water). Set aside.
2. Season shrimp with salt, black pepper, paprika, and one tablespoon of sweet chili sauce in a small bowl. Mix well until all shrimp are coated with the seasoning.
3. Heat a large skillet over medium, and melt half of the butter. Arrange seasoned shrimp in a single layer and cook for 2 3 minutes per side or until just cooked through and golden. Then transfer them to a plate, and set aside.
4. Melt the remaining butter in the skillet, then add onion and garlic. Saute until fragrant and the onion is translucent, being careful not to burn the garlic, approximately 2 minutes.
5. Next, add mayo, sweet chili sauce, sriracha, and pasta water to the skillet and whisk until thoroughly combined. Heat to a boil, then lower the heat to a simmer for 2 3 minutes or until the Bang Bang sauce is smooth and slightly thickened. Taste the sauce repeatedly to ensure it meets your liking. Add additional salt or pepper as needed.
6. Add cooked pasta and toss until pasta is coated evenly with sauce. Return the shrimp and toss lightly to coat the shrimp. Squeeze fresh lime juice over the pasta and shrimp, garnish with chopped green onions, red pepper flakes, and serve.