Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve some pasta water before draining.

Season shrimp with paprika, garlic powder, salt, and black pepper.

Coat shrimp evenly with cornstarch.

Heat olive oil in a skillet over medium-high heat and cook shrimp until golden and crispy on both sides.

Remove shrimp and reduce heat to medium. Melt butter in the same skillet.

Add garlic and sauté briefly until fragrant.

Whisk in mayonnaise, sweet chili sauce, sriracha, and heavy cream until smooth.

Add parmesan cheese and red pepper flakes, stirring until creamy.

Toss cooked pasta into the sauce, adding reserved pasta water as needed.

Return shrimp to the skillet and gently combine.

Garnish with parsley and green onions before serving warm.