Cook pasta according to package directions; drain, cover, and set aside.
Meanwhile, thinly slice bell peppers and onion. Roughly chop lettuce, grate Parmesan, and slice tomatoes in half.
Heat oil in a large skillet over medium heat. Add onion and peppers and cook 4-5 minutes until tender.
Stir in thyme, salt, and pepper, and cook 1 minute longer.
Pour in coconut milk and simmer 5 minutes or until reduced by about half.
Add shrimp and cook until they curl, approximately 2 minutes.
Turn off heat and stir in chili sauce and plain yogurt.
In a large bowl, toss together lettuce, Parmesan, tomatoes, and your favorite dressing.
Serve shrimp mixture over a bed of pasta, with salad and oranges on the side.