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1.
Starting with the sauce, whisk together mayonnaise, Thai sweet chili sauce, 2 pressed garlic cloves, lime juice to taste, Sriracha to taste and red pepper flakes. Red pepper flakes can be substituted with red pepper powder, chili powder. Feel free to get creative with spices.
2.
In a large pot, bring water to a boil, add salt to taste, add a drizzle of oil. Feel free to use chicken bouillon instead of salt for additional flavor. Add pasta, break spaghetti in half before adding to pot if desired. Cook as per package instructions. Continuously check pasta for desired texture. Strain when finished. Drizzle with oil and toss to prevent sticking.
3.
Heat pot over medium heat, add oil. Mince remaining garlic, saute alongside shrimp. Season with paprika, salt and pepper to taste. Gently toss until shrimp is no longer raw. Shrimp will no longer be gray when fully cooked. Overcooking shrimp will cause shrimp to shrink. Feel free to drain excess fluids during cooking. Remove from heat when finished cooking.
4.
In a large bowl, toss shrimp and pasta. Add mayonnaise mixture. Add salt, pepper, additional sriracha if desired. Mix until mixture is incorporated to desired level.
5.
Garnish with parsley and serve immediately.
