Bang Bang Shrimp Pasta

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Sweet Chilli Sauce

  Sweet, Mae Ploy

  4 tbsp or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Lime juice

  Raw

  4 tsp or 20g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat the oven to 400° and lightly coat a rimmed baking sheet with nonstick spray.
2. Cook the spaghetti in salted boiling water until al dente, then drain (reserve a splash of pasta water if you like to loosen the sauce).
3. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, half of the garlic, lime juice, sriracha, and red pepper flakes until smooth; set aside.
4. Spread the shrimp on the prepared sheet, toss with olive oil, the remaining garlic, paprika, salt, and pepper, and roast until pink and just firm, 6–8 minutes.
5. In a large bowl, toss the warm pasta with the roasted shrimp and the bang bang sauce, loosening with a bit of reserved pasta water if needed. Sprinkle with chopped parsley and serve right away.