Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz linguine pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 cup mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 2 tbsp sriracha sauce
  • 1/2 cup heavy cream
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • Salt and black pepper to taste
  • Fresh parsley or green onions for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season evenly with salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and sear for about 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
  5. Whisk in the mayonnaise, heavy cream, Thai sweet chili sauce, sriracha, honey, and lime juice. Stir constantly until the sauce is smooth and simmering gently.
  6. Add the cooked pasta and seared shrimp back into the skillet. Toss vigorously to coat, adding reserved pasta water one tablespoon at a time if needed to reach a glossy consistency.
  7. Remove from heat and garnish with chopped parsley or sliced green onions before serving.