FOR THE SAUCE:
1/2 cup heavy whipping cream
1/2 cup Trader Joe’s Sweet Chili Sauce
2 large garlic cloves, finely minced
2 tablespoons freshly-squeezed lime juice
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon granulated onion with parsley
FOR THE PASTA:
1 pound linguine — broken into thirds or halves
FOR THE SHRIMP:
1 1/2 pounds raw medium shrimp — peeled, deveined, and tails removed
3 large garlic cloves, finely minced
3 teaspoons Hungarian sweet paprika
2 tablespoons freshly-chopped Italian parsley
Freshly-ground black pepper, to taste
2-3 tablespoons freshly-squeezed lime juice
1 tablespoon olive oil
FOR THE SAUCE: Blend all the sauce ingredients together in a small bowl; set aside. NOTE: Best Foods mayonnaise, plain yogurt, Philadelphia cream cheese, or sour cream may be used instead of cream, if desired.
FOR THE PASTA: Cook pasta in boiling, salted water — not quite to the al dente stage. NOTE: For ease of serving and eating this dish, break the pasta into thirds or halves. Drain pasta well; set aside.
FOR THE SHRIMP: Place shrimp in a bowl; add garlic, paprika, parsley, pepper and lime juice; stir to blend well and set aside. NOTE: If preferred, 1 pound of chopped, boneless raw chicken may be used instead of shrimp.
TO COOK: Heat oil in a large, heavy skillet over medium-high heat; add shrimp; cook 2-3 minutes, stirring constantly, just until shrimp are no longer pink. Remove shrimp pan from heat; set aside. Pour sauce mixture into the shrimp drippings and bring just to a boil. Immediately lower the heat and simmer gently until sauce has thickened, stirring often. Add shrimp and cooked pasta to the sauce; toss gently to combine and serve hot. — Serves 4-6