A little Italian.. A little Asian.. The perfect combination of spice and creamy pasta! This is also a Cheesecake Factory dupe!
What you need:
8 ounces spaghetti noodles, cooked according to package directions and drained
12 ounces medium shrimp, peeled and deveined
1½ tablespoons olive oil (or coconut oil)
1 tablespoon fresh minced cloves of garlic
2 teaspoons smoked paprika
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
⅛ teaspoon red pepper flakes
fresh chopped parsley or fresh chopped cilantro (optional garnish)
For the Spicy Bang Bang Sauce
½ cup mayo
½ cup sweet Thai chili sauce
juice of 1 lime
1½ teaspoons sriracha sauce
Lets get started:
Make your sauce: In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. Set it aside
Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. The shrimp will turn pink when completely cooked. There will also be liquid in the pan that the shrimp releases during cooking. Turn off the stovetop.
Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
Garnish with either the fresh chopped parsley or fresh chopped cilantro. Serve while hot.
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