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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bang-Bang Shrimp Pasta Recipe

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This recipe for Bang-Bang Shrimp Pasta is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. spaghetti or linguine
8 oz. medium shrimp, peeled and deveined
1 T. olive oil
3 cloves garlic, minced
1 tsp. smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 T. chopped fresh parsley leaves

Sauce
1/2 c. mayonnaise
1/4 c. Thai sweet chili sauce
2 cloves garlic, pressed
Juice of 1/2 lime, or more, to taste
1 tsp. Sriracha, optional
Pinch of crushed red pepper flakes
Directions:
Directions:
To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Preheat oven to 400º. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside. (NOTE: you can also do this step on top of the stove.)

In a large bowl, combine pasta, shrimp and mayonnaise mixture. Serve immediately, garnished with parsley.

 

 

 

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