Bang Bang Shrimp Pasta

Simply stir Plain Greek Yogurt (140 g), Thai Sweet Chili Sauce (120 mL), Lime (1), Garlic Powder (1/2 tsp), Dried Onions (1/2 tsp), Crushed Red Pepper Flakes (1 pinch), Salt (1 pinch), Worcestershire Sauce (1/4 tsp), Low-Sodium Soy Sauce (1/4 tsp) and set it aside.

Then get a large pot of water on the stove and bring it to a boil. Salt it generously. Boil the Gluten-Free Pasta (455 g) until tender. Usually it is about 8 minutes.

Get out a large skillet and heat the Coconut Oil (1 tsp) in it over medium high heat. Add the Shallot (1) and let them get soft for 30 seconds. Then add the Shrimp (680 g) and Lime (1) and let the shrimp cook until opaque and pink for about 4-5 minutes.

While the shrimp cook, season them with the Garlic Powder (1/2 tsp), Dried Onions (1/2 tsp), Ground Ginger (1/4 tsp), Salt (1 pinch) and Crushed Red Pepper Flakes (1 pinch).

Once they're done, move the skillet off of the heat. The pasta should be done by the point. Drain it and return it to the pot it cooked in, then toss it with the sauce and shrimp.

Serve immediately and enjoy!