3/4 to 1 pound thin spaghetti, angel hair pasta, or gluten-free pasta serves as the base of the dish

1 1/2 pounds medium shrimp, peeled and deveined provides the main protein and seafood flavor

1 tablespoon coconut oil (or olive or canola oil) used for cooking the shrimp to add richness

3 cloves garlic minced enhances the overall flavor complexity in both shrimp and sauce

3 teaspoons paprika adds a smoky, spicy kick to the shrimp

1 tablespoon dried parsley for garnishing and a touch of herbal freshness

Freshly ground black pepper to taste seasons the shrimp for a personalized spice level

1/2 cup mayonnaise or light mayonnaise creates the creamy texture in the bang bang sauce

1/2 cup Thai sweet chili sauce brings sweetness and mild heat to the sauce

2 tablespoons lime juice adds a zesty tang to balance the sauce’s richness

1/8 teaspoon crushed red pepper flakes introduces an extra layer of spice if desired

1 lb shrimp, peeled and deveined additional note for the main protein, overlapping for emphasis

12 oz pasta (linguine or spaghetti) another base option to mix with the above pasta choices

1 cup mayonnaise further specifies the creamy element, allowing for variations

1/4 cup sweet chili sauce complements the Thai version for adjustable sweetness

1 tablespoon sriracha adds a fiery kick to amp up the heat

2 cloves garlic, minced more garlic for extra flavor in the sauce

2 tablespoons olive oil alternative for cooking, adding a different richness

1 cup shredded lettuce or cabbage provides crunch and freshness to the mix