Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 8 oz Spaghetti or Linguine
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 cup Thai Sweet Chili Sauce
  • 0.33 cup Mayonnaise
  • 2 tsp Sriracha
  • 0.5 cup Heavy Cream
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Lime Juice
  • 2 Green Onions, thinly sliced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve 1/2 cup of pasta water, then drain the noodles.
  2. While the pasta cooks, pat shrimp completely dry with paper towels. Season with kosher salt and black pepper.
  3. Heat neutral oil in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
  4. In the same skillet, reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant. Whisk in the Thai sweet chili sauce, mayonnaise, sriracha, heavy cream, and lime juice.
  5. Simmer the sauce for 2 minutes until slightly thickened. Add the cooked pasta and seared shrimp back into the pan. Toss to coat, adding reserved pasta water 1 tablespoon at a time until the sauce is glossy and clings to the noodles.
  6. Garnish with sliced green onions and optional red pepper flakes before serving immediately.