Ingredients
- ½ (16 ounce) package dry fettuccine pasta
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 tablespoons heavy cream
- 4 cloves garlic, minced
- 2 teaspoons Sriracha sauce
- 1 teaspoon smoked paprika
- salt and ground black pepper to taste
- 1 tablespoon butter
- ½ pound uncooked medium shrimp, peeled and deveined
- ¼ cup dry white wine
- ½ lime, juiced
- 1 pinch red pepper flakes, or to taste (Optional)
Why This Dish Is Hard To Resist
Kitchen Advice
- Don’t overcook the shrimp; they should be pink and firm, not rubbery.
- Toss the pasta immediately with the sauce to ensure every strand is coated well.
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a little bite, about 8 minutes. While the pasta is cooking, mix together the mayonnaise, chili sauce, cream, garlic, Sriracha, paprika, salt, and pepper in a medium bowl until smooth.
Step 2
Melt the butter in a large nonstick skillet over medium heat. Add the shrimp along with the wine and lime juice. Cook, stirring occasionally, until the shrimp just start turning pink, about 3 to 4 minutes.
Step 3
Once the pasta is done, drain it but save a couple of tablespoons of the pasta water. Add that to the skillet with the shrimp, then stir in the mayo mixture and a pinch of red pepper flakes. Toss in the fettuccine and give everything a good stir so the pasta is nicely coated in the sauce.
Step 4
Serve it up right away and enjoy!
