Bring water to a boil in a large stock pot and salt generously. Cook the pasta to al dente, according to the instructions on the package. Drain and set aside.
8 ounces spaghetti
While the pasta is cooking, prepare the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, lime juice and sriracha. Set aside.
¾ cup mayonnaise, ⅓ cup sweet chili sauce, 2 limes, 2 tablespoons sriracha
In a large bowl, combine shrimp with garlic, paprika, salt and onion powder. Toss gently to combine.
12 ounces medium shrimp, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon onion powder
Add the oil to a large skillet over medium heat. Add the shrimp in a single layer and cook two to three minutes per side or until the shrimp are nearly opaque.
1 tablespoon vegetable oil
Stir in the sauce and cook for another 5 minutes or until the sauce comes to a simmer and begins to thicken.
Add the drained pasta and toss to combine before serving with freshly minced parsley for garnish if desired.
1 tablespoon parsley