Post date: Jan 3, 2017 1:25:43 AM
Meat Mixture:
1 lb. gluten free spaghetti (or I used about 6 spiralized zucchini)
1 1/2 lb. peeled and deveined shrimp or 1 lb. chicken breasts, cut into bite sized pieces
1 1/2 Tbsp. olive oil
3 cloves of garlic, minced
3 tsp. paprika
1 Tbsp. fresh parsley, chopped
Black pepper to taste
Sauce:
1/2 cup Hellman's mayonnaise
1/2 cup Thai Sweet Chili Sauce (found in the Asian aisle)
2 cloves of garlic, minced
2 Tbsp. lime juice
1/4 tsp. crushed red pepper flakes
1/2 Tbsp. onion powder
Directions:
In a large bowl, mix all of the sauce ingredients together, then set aside.
Cook pasta or zucchini and then drain. Zucchini will only take about 4-5 minutes.
Place the uncooked shrimp or chicken in a bowl with the 3 tsp. of paprika, 3 cloves of garlic, fresh parsley and black pepper to taste and coat well.
In a large skillet on medium high, cook the shrimp or chicken for about 10 minutes.
Remove from heat and set aside.
In a large bowl, combine the pasta or zucchini, the shrimp or chicken and the sauce. Toss to mix thoroughly and serve immediately.