Shrimp Pasta

  • 17 Nov - 23 Nov, 2018
  • Mag The Weekly
  • Cookery


· 8 oz spaghetti

· 8 oz medium shrimp, peeled and deveined

· 1 tbsp olive oil

· 3 cloves garlic, minced

· 1 tsp smoked paprika, or more, to taste

· Kosher salt and freshly ground black pepper, to taste

· 2 tbsp chopped fresh parsley leaves


· ½ cup mayonnaise

· ¼ cup Thai sweet chili sauce

· 2 cloves garlic, pressed

· ½ tbsp juice of lime, or more, to taste

· 1 tsp Sriracha, optional

· Pinch of crushed red pepper flakes


To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, sriracha and red pepper flakes; set aside.

In a large pot of boiling salted water, cook pasta; drain well.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about six to eight minutes. Remove from oven and set aside. In a large bowl, combine pasta, shrimp and mayonnaise mixture. Serve, garnished with parsley.