1-In a bowl, mix all sauce ingredients: ½ cup mayonnaise or light mayonnaise, ½ cup Thai sweet chili sauce, 2 cloves minced garlic, 2 tablespoons lime juice, and ⅛ teaspoon crushed red pepper flakes. Set it aside or warm it before serving for extra appeal.

2-Cook the pasta according to package directions: Use ¾ to 1 lb of thin spaghetti, angel hair pasta, or gluten-free pasta, then drain it well.

3-In a medium bowl, toss the 1 ½ lbs uncooked shrimp with 3 teaspoons paprika, 3 cloves minced garlic, and freshly ground black pepper to taste.

4-Heat 1 tablespoon coconut oil (or olive oil or canola oil) in a pan over medium-high heat. Add the seasoned shrimp and cook, stirring constantly, until pink, about 6-8 minutes. If the pasta isn’t ready, remove the shrimp from the heat to keep it tender.

5-In a large bowl, combine the cooked pasta, cooked shrimp, and the prepared sauce. Toss everything together until well coated for that perfect mix of flavors.

6-Garnish with 1 tablespoon dried parsley and serve immediately to enjoy the best taste and texture!