1-First Step: Sauce Prep (5 minutes) Mix all sauce ingredients in a bowl and set aside. Combine 1/2 cup mayonnaise or light mayonnaise, 1/2 cup Thai sweet chili sauce, 2 cloves garlic minced, 2 tablespoons lime juice, and 1/8 teaspoon crushed red pepper flakes. Whisk until smooth. This sauce is the heart of the dish and can be made ahead and chilled. If you like it saucier, increase quantities slightly or loosen with reserved pasta water later.

2-Second Step: Pasta (8-10 minutes) Bring a large pot of salted water to a boil. Add 3/4 to 1 pound thin spaghetti, angel hair, or gluten-free pasta. Cook according to package instructions until al dente, usually about 8-10 minutes for thin spaghetti and less for angel hair. Reserve 1/2 cup pasta water before draining. Drain the pasta and keep warm. Toss with a little olive oil if you plan to hold it briefly.

3-Third Step: Season the Shrimp (2 minutes) Toss 1 1/2 pounds medium peeled and deveined shrimp with 3 cloves garlic minced, 3 teaspoons paprika, and freshly ground black pepper to taste. This simple seasoning adds aroma and color while keeping the shrimp’s natural sweetness upfront.

4-Fourth Step: Cook the Shrimp (6-8 minutes) Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook, stirring constantly, until shrimp turn pink and curl, about 6 to 8 minutes total depending on size. Avoid overcrowding; cook in batches if needed. Remove from heat as soon as shrimp are opaque to keep them tender.

5-Fifth Step: Combine and Toss (2 minutes) In a large serving bowl, combine the cooked pasta, the seared shrimp, and the sauce. Toss until everything is evenly coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Garnish with 1 tablespoon dried parsley and serve immediately.