Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine flour, paprika, salt, and pepper. In another bowl, place the beaten eggs. In a third bowl, add the breadcrumbs.

Dip each shrimp first in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, pressing lightly to ensure they are coated well.

In a large sauté pan or skillet, heat the vegetable oil over medium heat. Carefully add the breaded shrimp in a single layer, cooking for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha sauce. Adjust the levels of sweetness and spiciness according to your taste.

In the sauté pan (remove excess oil if necessary), combine the cooked pasta with the Bang Bang sauce, tossing until the pasta is coated.

Add the crispy shrimp on top of the pasta and toss gently. Garnish with sliced green onions and, if desired, fresh cilantro.

Serve immediately on plates while hot.