Bang Bang Rainbow Shrimp Pasta

  • 16 oz. short pasta - I used radiatore pasta
  • 12 oz. shrimp, deveined and peeled
  • Salt & pepper
  • ½ tsp. paprika
  • 2 T. butter
  • 3 cloves garlic, minced
  • Red pepper flakes, to taste
  • 4 sweet mini peppers, cored and sliced into strips
  • 6 oz. thin asparagus, trimmed and cut into bite-sized pieces
  • ½ c. mayonnaise
  • ⅓ c. sweet Thai chili sauce
  • 2 tsp. lime juice
  • 1 tsp. sriracha sauce

Prepare the pasta according to the package instructions; drain.

While the pasta is cooking, toss the shrimp with the salt, pepper, and paprika. Melt the butter in a medium nonstick skillet and sauté the garlic in the melted butter for 2 minutes. Add the seasoned shrimp after the 2 minutes and sauté until the shrimp is fully pink. Add the pepper flakes, mini pepper strips, and asparagus and saute an additional 2 minutes. Remove from the heat and add the remaining ingredients (mayonnaise through sriracha sauce) and stir to fully combine.

Add the drained pasta to the contents of the skillet. Toss well to combine and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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