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1 lb shrimp, peeled and deveined
2 tbsp olive oil
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 tbsp sriracha sauce
2 garlic cloves, minced
1/4 cup green onions, chopped
Salt and pepper to taste
Lemon wedges (optional)
Directions
1. Cook the linguine pasta according to package directions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
3. Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side until they are pink and opaque.
4. In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, sriracha sauce, and minced garlic.
5. Once the shrimp are cooked, remove them from the skillet and set aside.
6. Lower the heat to medium and add the cooked pasta to the skillet. Pour the sauce over the pasta and toss to coat evenly.
7. Return the shrimp to the skillet and toss gently to combine everything.
8. Sprinkle the chopped green onions over the top.
9. Serve with lemon wedges on the side for a bit of added zest if desired.
Variations & Tips
If you’re looking for a lighter version, you can substitute Greek yogurt for the mayonnaise. You can also add some sautéed bell peppers or snap peas for a bit of extra crunch and color. For a spicier kick, increase the sriracha sauce to your liking. If shrimp isn’t your favorite, chicken works wonderfully as an alternative—just ensure it’s cut into bite-sized pieces and cooked thoroughly before mixing it with the pasta.
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