For the Shrimp:

1. Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.

2. Cook the Shrimp: Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.

For the Bang Bang Sauce:

1. Make the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined. Taste and adjust the spice level if needed.

For the Pasta:

1. Cook the Pasta: Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

2. Make the Sauce: In the same skillet you used for the shrimp, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.

3. Combine the Pasta and Sauce: Add the heavy cream and Parmesan cheese to the skillet. Stir well to combine and let it simmer for 2-3 minutes, until the sauce thickens. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

4. Toss the Pasta: Add the cooked pasta to the skillet and toss to coat the pasta with the creamy sauce.

5. Add the Shrimp: Gently toss the cooked shrimp into the pasta, then drizzle with the Bang Bang sauce and toss everything together until well coated.

6. Serve: Garnish with fresh parsley or green onions and serve with lemon wedges on the side.