Tender shrimp tossed with linguine in a lusciously tangy and creamy sauce, spiced to perfection. Topped with fresh parsley for a hint of freshness and parmesan for a comforting finish. The inviting combination of flavors makes this meal enjoyable by seafood lovers and pasta aficionados alike.
Cook linguine according to package instructions until al dente. Drain, reserve 1/2 cup of pasta water and set aside.
SAUCE
2
In a medium-size bowl, whisk together mayonnaise, Thai sweet chili sauce, minced garlic, lime juice, sriracha sauce, and crushed red pepper flakes. Mix well until it forms a creamy sauce.
SHRIMP
3
In a large pan over medium heat, add olive oil. Stir in minced garlic and paprika, sauté until fragrant.
4
Add the shrimp to the pan. Cook until they are pink and done, about 2-3 minutes per side.
COMBINE
5
Reduce heat to low, stir in the sauce, add a bit of the reserved pasta water if the sauce is too thick. Cook for additional 1-2 minutes or until heated through.
SERVE
6
Add cooked linguine to the pan and toss well to coat the pasta in the sauce and mix with the shrimp. Serve immediately garnished with a sprinkle of grated Parmesan cheese and fresh chopped parsley.